Temperature is a key to baking, which led me to buy a decent thermometer and one to capture "ph" levels. Mine tests alkalinity in the water with which I mix the flour, delineating the minerals that are key in fermentation. It's all scientific I guess, but this lazy baker is going back to school. Better bread, less waste!
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
0 Comments