A Stir The Pots Post

Pane Casalinga

by | May 2, 2013 | Bread

Below is a bread morphed from the original formula for "Extreme loaf. Either through luck or carelessness, I mixed up sour dough, instead using a potato levain started for another bread – benefit of The River Cafe book. After mixing the dough, I noticed small small flecks of potato were riddled throughout. No matter. It worked out fine. I'm calling this new bread, "Pane casalinga," which roughly translates into "Bread Homemade." IMG_4330





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