0 Log in or register to post comments Looks very tasty with a nice open crumb. Log in or register to post comments Thanks Ian.I set out to achieve an open crumb with this one and it had a pleasant subtle sour note but overall flavour could have been better. Still working on this...Thanks again.Michael Log in or register to post comments Rimacinata is great. Nice looking creations. I am a fan of semolina rimacinata myself. Log in or register to post comments Rimacinata is good stuff! I try to coax the most out it. Open crumb, colour retention and sour are tricky however. A work in progress...Thanks,Michael Log in or register to post comments
Thanks Ian.I set out to achieve an open crumb with this one and it had a pleasant subtle sour note but overall flavour could have been better. Still working on this...Thanks again.Michael Log in or register to post comments
Rimacinata is great. Nice looking creations. I am a fan of semolina rimacinata myself. Log in or register to post comments
Rimacinata is good stuff! I try to coax the most out it. Open crumb, colour retention and sour are tricky however. A work in progress...Thanks,Michael Log in or register to post comments
Looks very tasty with a nice open crumb.
Thanks Ian.
I set out to achieve an open crumb with this one and it had a pleasant subtle sour note but overall flavour could have been better. Still working on this...
Thanks again.
Michael
Rimacinata is great.
Nice looking creations. I am a fan of semolina rimacinata myself.
Rimacinata is good stuff! I try to coax the most out it. Open crumb, colour retention and sour are tricky however. A work in progress...
Thanks,
Michael