Now that I have you captive in this thread.....
Could you explain to me about making a "Mother" for my yeast.
My son (who has just qualified in all kinds of chef-ery) keeps nagging me to make one, but he just talks me through the whole process so quickly that I get befuddled.
In his kitchen, their Mother was 150 yrs old and it was handled like a newborn baby.
Surely I would have to be really careful where I kept it (her?) as air-con and ambient temps must have an impact.
Thanks for allowing me to rummage through your brain!
~ Rachel xx