A few weeks back I found a bread formula featuring lard. Yes, fat bread. I had to give it a go, enjoying the idea of walnuts, raisins and pork lard to serve for a meeting with a friend's bakery christening. Why not add grapeseed flour, too? Following the principle of five percent to the total flour, the result was a loaf which was very dark and lipid feeling, studded with nuts and raisins.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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