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Re: Pain a l'ancienne
Mmmm,
Great looking bread!
G.
Mmmm,
Great looking bread!
G.
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GJBingham
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Everyone makes mistakes. The trick is to make mistakes when nobody is looking.
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Re: Pain a l'ancienne
re: ingredients
What specific type of salt and yeast are people using in this recipe? 2 teaspoons of table salt weighs more than 2 teaspoons of Celtic sea salt; same with yeast. In Reinhart's Baker Apprentice book, everything is done by weight. Has anyone experimented to see if there a difference in flavor, texture or crumb with different types of ingredients?Comment
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