Below is a bread morphed from the original formula for "Extreme loaf. Either through luck or carelessness, I mixed up sour dough, instead using a potato levain started for another bread – benefit of The River Cafe book. After mixing...
Looking through my dusty work notes, I stumbled on a recipe for empanada Gallega, a dough from the Iberian Penninsula whose description inspired cravings. Having a glimpse of a empanadas being made by this Spanish crew featured at The Loaf In the box, well, I...
