Congratulations on the new place and your new kitchen, Wil. I’ve enjoyed making my little kitchen in Italy “mine” (an ongoing process) and I miss it when I’m in the U.S.
I believe the Italian equivalent of polish is biga. I used to make a wonderful loaf that called for it but it’s been years. I look forward to trying your recipe. I don’t …
Congratulations on the new place and your new kitchen, Wil. I’ve enjoyed making my little kitchen in Italy “mine” (an ongoing process) and I miss it when I’m in the U.S.
I believe the Italian equivalent of polish is biga. I used to make a wonderful loaf that called for it but it’s been years. I look forward to trying your recipe. I don’t mind an open crumb in bread as much as I mind it in panettone. All those money shots of people slicing open their lofty panettone and inside it’s all air! Where does the butter go? 🤔
Thanks, Domenica. And it's funny you mention panettone. I saw a picture on Instagram of just what you're describing just the other day. 50% air at least.
Congratulations on the new place and your new kitchen, Wil. I’ve enjoyed making my little kitchen in Italy “mine” (an ongoing process) and I miss it when I’m in the U.S.
I believe the Italian equivalent of polish is biga. I used to make a wonderful loaf that called for it but it’s been years. I look forward to trying your recipe. I don’t mind an open crumb in bread as much as I mind it in panettone. All those money shots of people slicing open their lofty panettone and inside it’s all air! Where does the butter go? 🤔
Thanks, Domenica. And it's funny you mention panettone. I saw a picture on Instagram of just what you're describing just the other day. 50% air at least.