Description
‘Levain’ or sourdough is what distinguishes baguettes from bland mass-market ones. French bakers favour a mixture of sourdough and yeast, but we’ve pushed our colleagues towards all-sourdough for a tastier and better-keeping loaf.
‘Levain’ or sourdough is what distinguishes baguettes from bland mass-market ones. French bakers favour a mixture of sourdough and yeast, but we’ve pushed our colleagues towards all-sourdough for a tastier and better-keeping loaf.
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