My summer foray to Switzerland for a visit with my sister obviously included experiments with bread. She had prepared some sourdough for us to use together. It was different than the sourdough to which I'm accustomed. Initially, I thought the differences were due to flour. But we realized that the variance resulted from their water. It's harder, less treated and more mineral-rich than our American waters. It wasn't bad, just different. Here are some things we baked.
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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