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..
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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