January 18, 2011 - 9:44am
Idea uses for my pate fermentee
I've just made a batch of pate fermentee... was wondering if anyone have any suggestions as far as recipes are concern so I can use up what I have left... I'm planning on making a small batch of Baguettes from Joe Pastry's blog...
Thanks everyone!
LeeYong
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...with pate fermentee is a good one. I modified the recipe to allow all of the whole wheat flour to be either in the pate fermentee or a soaker to which I added salt at 1.8% of the flour in the soaker. The soaker was hydrated at 75% of the flour in it.