The term a "bakers dozen" was designed to safe guard baker weights and measures when things were once closely regulated. Examining a Youtube video for home styled croissants, I remembered one of my early bread teachers describing how smaller formulations were developed for more precise baking. On that thought, I did a batch of sourdough, playing with the equations and timing. Here is what I got when I baked six croissants.
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...