I mean, as long as no one has a problem with it, I’ll keep posting my bread. I just don’t want to spam the sub if it’s not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn’t disappoint
I mean, as long as no one has a problem with it, I’ll keep posting my bread. I just don’t want to spam the sub if it’s not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn’t disappoint
The tartine instructions are extremely verbose, I’m happy to answer any questions
I’ve never attempted anything like this, I will look more closely this weekend. 2000g of flour in step one seems huge!
Thank you so much for sharing.
For what it’s worth, the 2000g is only if you’re starting from scratch, with no starter