Here are some photos of my sour-dough version of Pane Nero di Castelveltrano, a loaf I baked using Nick Accardi's generous gift of Sicilian flour. It has a compact crumb, which is great for dipping in olive oil.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
A Stir The Pots Post My father’s family were working class East European Jews who came to America and settled...
With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
0 Comments