Sublime

Essas qualidades eram transmitidas ao sabor do pão, e as leveduras jovens e vibrantes proporcionavam um crescimento fantástico quando a massa ia ao forno. Chad havia descoberto um jeito de maximizar tanto o sabor como a presença do ar no seu pão, desafiando — ou driblando — a rígida lei de compensação em vigor na fermentação sourdough.

Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.

Potato flour is used by professional bakers to improve breads and pastries by making them moister and retarding staling.

Truffles grow a few centimeters under the ground, on the roots of certain oak or hazelnut trees. During the season, from November until March, they can be tracked down by nose, providing you have sensitive enough equipment. The supreme truffle detector is the pig, who is born with a fondness for the taste, and whose sense of smell in this case is s

Better quality pasta means better quality texture, that is rough and porous, which catches sauce. In the case of hand-made pasta this is created by the surface it is rolled or dragged on; in the case of dried pasta by extrusion through bronze dies, which sounds fancy and expensive, but is neither – simply an effective process. Good pasta feels and

I made some refinements too, with recipes for smaller batches of dough than those that were in my first book, and for using smaller amounts of flour to start and maintain a levain. This book’s pizza dough recipes are streamlined, and they take less time to make than the pizza doughs in FWSY—but they make better pizza. I decided to abandon my bread

Shallots are one of the things — a basic prep item in every mise-en-place — which make restaurant food taste different from your food.