I am currently in the process of putting together a multi grain unenriched loaf, relying on the tangzhong method to keep it nice and fluffy. Here is the latest result from its prettiest side:
But this is what I would like to talk about: on the dark side of the moon this is what is going on
Hey TFL-ers,
I received my order of Manitoba. Of course I will be browsing around for formula's and recipes to make the best of my first bake with this much praised flour.
Nevertheless I would be very happy to hear from you; what is your favorite formula/recipe with Manitoba?
hope to hear from you all,
Freerk
I've run the gamut of challenges switching my bread baking from my home kitchen to a little house in a Tuscan hill town.
Check out my blog at http://patriciagreathouse.blogspot.com/ to read about it.
Thanks!
Patricia
