I baked my first epi style loaf last weekend. I used some sourdough starter from my own homegrown batch. The rest of the recipe was pretty much just a plain baguette recipe, hydration was around 65%. Log in or register to post comments Howard Log in or register to post comments nice looking outcome, what's epi though? What di you sprinkle the finished with? Log in or register to post comments
nice looking outcome, what's epi though? What di you sprinkle the finished with? Log in or register to post comments
Howard
nice looking outcome, what's epi though? What di you sprinkle the finished with?