Fougasse
I know what you’re thinking, “what the heck is that?”. Am I right? Fougasse is a flat, leaf-shaped bread from Provence . It has a crispy, olive oil-flavored exterior and a soft interior. I know that my Fougasse doesn’t Continue reading →
bread baking
I know what you’re thinking, “what the heck is that?”. Am I right? Fougasse is a flat, leaf-shaped bread from Provence . It has a crispy, olive oil-flavored exterior and a soft interior. I know that my Fougasse doesn’t Continue reading →
The Sponge Method (not that sponge method) in Bread Baking
The Sponge Method, aka Yeast Starter or Yeast Pre-Ferment, is a two-step mixing process in bread baking.
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as Continue reading →
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as Continue reading →