Quote:
Originally Posted by Rajun Gardener
I wondered about it not bubbling too, I hope it's normal.
Another thing I thought about is the sediment. I guess it won't matter if you don't stir up the bottom.
|
As the sediment is primarily yeast it may or may not have an impact. IMHO stirring it up should not be an issue until you actually use it for a cake. At that point not stirring for a few days before hand may need to be considered.
Sent from my iPhone using Tapatalk