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.
Roberta Pezzella – Inspiration
Cut, Paste, Bake: Learning Filove from a Baker Who Wouldn't Give Me an Interview The first time I asked Roberta...
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