The good stuff is worth the wait. This is what an antique crown mason jar circa 1930 has taught me. In this jar I have made a naturally fermented leavening agent and I even named this living, breathing, eating, magical thing: Remy.

Remy aka Little Chef, only accepts the best. Having only high quality locally milled flour for eating and freshly filtered water for drinking. A touchy of honey and salt for both points of the palate ie: sweet & savoury.