The latest issue of Bread Lines featured kaiser rolls. It led me to make a batch of “Buffalo NY classic Kimmel weck, using a yeasted sponge, mixed grain flour, and sourdough approach. A good rise and quick bake made for some lovely rolls.
The dough that started it all.
Westport Pizzeria introduced me to pizza. That is the simplest way to say it, and perhaps the truest. We had just...
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