A Stir The Pots Post

Brioche au levain (Foolish Poolish)

by | Jan 22, 2022 | Baking, Bread, Brioche, levain

My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important day of January 6th, it was confusing. At least this last effort was a good result to diminish the grey haze of political morass. And coming off a recent whole grain transition class I used a  Yecora flour to inoculate the Levain. This formula I found from  the long gone  and missed blogger Foolish Poolish on The Fresh Loaf’s archives and it's one hundred percent levain too..

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