After a marathon of pizza making at work, my mind went to Viennoiserie; namely croissants and pain au chocolat. Going to work, wanting to give a nod to health, I used sprouted wheat. Giving it long bulk and final proof, giving me time to chill. Slow food is good. Nothing like flaky pastries for breakfast after a banking holiday.
You must be logged in to post a comment.
Feel free to follow us on social media for the latest news and more inspiration.
The Extreme Loaf, Revisited Crumb of Extreme It's August again, and I keep circling back to the summer I ended up...
Dough Decides Its Time Every so often a job turns into something more than a job. Last week I made pizzas for a...
My new oven is sleeker than the one that has so well served me over the past decade. It's a new knight in updated...
Looks awesome! What’s the impact of using sprouted wheat in this case? Congrats!
Sprouted wheat give more protein, vitamins then opposed to more refined flours. The enzymes are broken down in the process of sprouting, making it easier to digest..