P.S. It's amazing...
None of the recipes I've come across so far in the B:ABB book are what you'd call fancy. And it is incredible how many different breads, like a worlds-apart kind of difference, you can create with just four basic incredients: flour, water, yeast, salt.
Even just a fine variation on the quantities combined with a minor variation in technique (creating a loose poolish instead of a thick pate fermentee to start the bread, for instance) can make a huuuge difference in how long it takes and what you end up with under your butter.
Yes, it's true; that's all bread is, for me - a very efficient, very delicious... vehicle for butter.
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