Weekend Bakery News Today

June 16, 2021 - 3:57pm sonofabrioche In pursuit of an airy panettone without a lievito madre Once upon a time, a very long time ago when I was a considerably more charming individual, a lovely older gentleman who worked at Boudins in San Francisco graciously gave (I know he wasnt supposed to, but, eh) me about a pint of their sourdough starter, who I named Jeffrey. I loved Jeffrey very much and he loved me. Together, we had such lovely times and produced such lovely breads.... Until grad school...

I always wanted to learn how to make croissants so, about a year ago, I picked up a recipe and thought "how hard can this be?". How naïve I was... Today, about 60 batches and about 550 croissants later (I didn't eat many of them!), I've finally got a result that's both repeatable and one that I'm fairly happy with.