The recipe calls for them to ferment/rise at room temperature overnight and to add the eggs and baking soda just before making. The recipe notes that the batter keeps well in the refrigerator for several days.
I decided to do rise today and refrigerate overnight but I cannot figure when I should add the eggs and baking soda.
Should I add them tonight after 8 hours of rising and refrigerate the whole mess? Or should I just throw the batter sans eggs and baking soda into the fridge tonight and add them in the morning?
What say you?
Updated 1 year ago | 33
Updated 2 years ago | 3
Updated 1 year ago | 0
Updated 2 years ago | 0
Updated 2 years ago | 4