Inspired by Gregoire Michaud's EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still had an eggshell. And the crumb? Sublime and filled with the "Special K flavor," Ian Lowe's definition of umami!
Anissa Helou #repost
Anissa Helou is a Lebanese-Syrian chef and cookbook author. She is also one of the world's leading encyclopedia when...
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