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#31
01-21-2008, 09:12 PM
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 Re: Pain a l'ancienne Mmmm, Great looking bread! G.
__________________ GJBingham ----------------------------------- Everyone makes mistakes. The trick is to make mistakes when nobody is looking. -  |
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#32
03-02-2008, 08:43 AM
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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? |
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