Ah! Thank you. So many books. So much to learn!
Hmmmm. Looking at table on page 3- 22 is for the amount of yeast using a sponge. Do you think that is transferable? I am not seeing a similar table for the pate fermentée.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Ah! Thank you. So many books. So much to learn!
-
Similar Content
-
- 83 replies
- 9,893 views
-
Food in Art 1 2
By docsconz,
- 35 replies
- 11,869 views
-
- 549 replies
- 75,641 views
-
- 159 replies
- 26,566 views
-
- 105 replies
- 12,395 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
