XXXIII – My Take on Pain l’Ancienne by Flourish Craft Bakery
When I encounter really tasty bread from a bakery or at a restaurant, my usual reaction is ‘God, I want to make this myself!,’ and start going back and forth on my palate-memory lane, playing with formula in the attempt to re-create the flavour, aroma and texture I enjoyed. Many of my bread recipes are born like that rather than following/adjusting the recipes I found in books or on internet.
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