Adding complexity in taste with something as easy as a starter The first time I made this bread I was sold. As a European, I have had my share of French, Italian and German breads, made based on sourdough, biga, sponge or poolish. It adds a lot of flavor and…
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Continue ReadingAn amazing sweet, rich loaf with home-made syrup A yummy sweet treat for in the weekend is this French version of a sugar bread. This recipe comes from the baking bible “Larousse Book of Bread” by Éric Kayser. I have adapted the recipe, allowing for the autolyse period and using instant…