Whether it's pizza or levain, I'm always searching for another grain to make healtheir bread or goodies, like croissants. Or just add texture and fragrance by introducing whole grains. Today's post is dedicated to spelt croissants. I...
My pantry was full of spelt last weekend. I decided to use it with a formula from The French boulangerie-patisserie confederation site. The loaf is a slow riser, 15 hours overnight with a firm starter that's salted. Honestly, I forgot to salt my batch....
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