Bread builders or Tartine's bread, maybe something else? I am interested mostly in sourdough open crumb boules, batards, baguettes and ciabattas. Which book will give me more knowledge.
Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process?