An idea is born

La Bonne Parisienne “A few years ago I could turn out a decent loaf or a fancy yeasted bun or two, but I had never baked a croissant, attempted a sourdough, or even tasted a brioche. I had driven through France a few times but never stopped and I certainly didn’t know a Poolish from a Levain, or a biga from a paté fermenteé An enthusiastic home baker, my yeasty skills then extended no further than a crusty, wholesome loaf for my lunch every week. I would have a stab at something a little more challenging on a wet Sunday afternoon, with varying
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