Brioche with olive oil isn’t new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the inside is soft and savory. Below are photos of such a treat; sourdough leavened and laminated dough, erupting like a mushroom!
Feel free to follow us on social media for the latest news and more inspiration.
https://stirthepots.com/2022/02/10/kimchi/I have been eating kimchi for years. Long enough that it has become a quiet...
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly...
0 Comments