The recent boom in bread baking, along with pandemic-related commodity flour shortages, has led to an explosion of local flour mills
by Jennifer Lapidus are all great resources, with recipes tailored to a range of skill sets.
If all of that sounds a little scary or complicated, Lapidus offers some advice. “My biggest hard-and-fast rule is to not be married to the recipe in front of you, as in use it as a guide,” she says. “It’s a process of learning.” Get to know the flavor of your flour — though don’t get too attached to it, as the wheat harvest can change year to year — and decide which varieties work best for you. “Salted rye cookies are a great place to go in and try with different ryes,” Lapidus says.
Nous avons résumé cette actualité afin que vous puissiez la lire rapidement. Si l'actualité vous intéresse, vous pouvez lire le texte intégral ici. Lire la suite: