Monday, September 26, 2011

Artisan Bread

I am doing some experiments with recipes for Artisan Breads.  These recipes are ones that do not use a lot of yeast and have long times for fermentation and raising.  They also rely on the air born yeast that is all around us to help.  Because they use such a long raise time ( usually about 12 - 24 hours) they develop a richer flavor and some will remind you of sourdough.  So stay tuned and I will post pictures of the research and the results.  (This will not be good for my waistline!  But I always like to go the extra mile for my readers and followers!)

More later!

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