While trying out a sourdough brioche for work, I was having hard time figuring out the amount of dough relative to the size of one of my loaf pans. It's never easy, but the photos below capture some of the problem and the solution.
la del agua y la harina, y eso fuiste: la vida te hizo pany allí te consumimos that of water and flour, and that you were: life made you bread and there we consume you Pablo Neruda La...
Pan de Yuca is a gluten-free, levain-free South American bread made with baking powder and lots of cheese. Traditional to Ecuador, Colombia and Brazil, it does make use of tapioca or yuca starch. Here is a batch I made, along with a recipe....
From our friend Egoitz Fernandez, a favorite of his Arto Opila (corn/wheat bread). The night before: Mix together the corn and water (Water at 90 degrees Celsius) until there is no dry flour lumps, let it cool down and cover. Baking day:(desired dough temperature 24...
Even though I've attended many inspiring classes with great bakers and chefs, I never thought of myself as ever becoming a teacher, myself. But recently my friend Daniele (from Gustiamo) asked if I could help her put to use a piece of Italian levain that she had...
