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Archives for: January 2009, 09
Nick
01/09/09
01/09/09
Sara Chimes In...
Also, with regard to the butter post, would you not want to use the dry butter in bread applications because the moisture will help activate glutens? Or do you assume that your processes in preparing the bread dough do enough activation that the extra mo… more »
Photo © Straus Creamery
If you ask any culinary professional worth their salt: "What is the key to success in the kitchen?" they will almost always respond with "start with the best ingredients available." If one can perceive the unspoken, yet i… more »
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