October 5, 2013 - 8:16am
More breads from my students
Fridays lesson was a Rye and Whole Wheat sour. The sours were made from their basic white levain.
Now we will be moving into laminated doughs for the next week.
Fridays lesson was a Rye and Whole Wheat sour. The sours were made from their basic white levain.
Now we will be moving into laminated doughs for the next week.