One thing I like mostly is making bread that other bakers define as their best. One such is Sullivan Street Bakery’s truccione saré. Here’s mine.
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I wish I could ever bake something at least “Half” similar that.So greatfull I’ve met you !!!
Milagros…you can!!
Looks beautiful. What flours are you using….
Janet
Janet, I used milled wheat grain I purchased from Palouse in Washington state and Grano miracolo from Molini Grassi which is available from Amazon!
Thanks,
Jeremy
Wow. This looks like a great piece of art.