Michelle Medley

August 10, 2015 at 12:28pm

So glad to see King Arthur spotlighting this scrumptious work by Sam Fromartz. Buy the book so you make the leap to working with very wet doughs. It changes everything. Once you've mastered the stirato, challenge yourself to the Levain Baguette - the go-to baguette in our kitchen. Now if I could just perfect those scoring slashes . . .
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.