Tripp Fenderson

incessantly curious

Pâte Fermentée

I started a pâte fermentée this afternoon so that we can have fresh French bread with dinner tomorrow. I’m using a 50/50 blend of bread flour and all purpose for this batch in an effort to make a slightly softer crumb, which the family seems to prefer.

Author: Tripp

I'm an incessantly curious anthropologist who likes wet dogs, dirty hands, freshly baked bread, and a decent bottle of wine. I've lived a fantastic life.

Comments are closed.