Always experiment. Or so it's said. And so I did recently, the results being this tight specimen. My thanks to Eli Colvin from Revolution Breads for sharing his Enkir formula, giving me a base to explore.
Always experiment. Or so it's said. And so I did recently, the results being this tight specimen. My thanks to Eli Colvin from Revolution Breads for sharing his Enkir formula, giving me a base to explore.