January 28, 2006 - 6:37pm
Favourite Bakeries/ Patisseries in Paris
Hey Guys,
Lucky me I am going to Paris in the spring of this year and I plan on hitting at least one of the bakeries/ patisseries I know of, that being Poilane. However, I want to know pf any others I should hit. Any ideas anyone?
Thanks
Ryan
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Someone tell me why so many of the bloody sourdough recipes ask you to culture a larger amount than you'd ever need and to throw away a large portion of what you culture instead of using a smaller amount???! For example in the Bread Bible the sourdough recipe is great. I have found if I make a double chef, and reserve 300 gr and use 300 gr what I am throwing away can feed that day's batch of bread. But the handling instructions are off in that I find that the best instructions come from Chez Panisse cookbook. Does this super starter have greater strength or something?
Happy Baking
Ryan