di reston
Sous Chef
I have become interested in bread making recently, so far so good - results using basic bread recipes have turned out reasonably, but I'm interested in trying to do it with starter doughs such as poolish, biga, sourdough and mother dough and pate fermentée. I'm particularly interested in poolish as good foccacia dough is better - or so I'm told - if you use poolish, and I want to try making French baguettes with pate fermentée. Does anyone make these breads, and what advice would you give a novice on the subject?
Many thanks
di reston
Enough is never as good as a feast Oscar Wilde
Many thanks
di reston
Enough is never as good as a feast Oscar Wilde