The Cookbook ‘French Boulangerie’ Embraces Fermentation and Goes Beyond France
Source: New York Times
The subtitle of the stunning new cookbook “French Boulangerie,” from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be “Fermentation.” All but a couple of the recipes in the book involve the process. At the outset, after covering ingredients and explaining gluten, there are lengthy how-to’s describing several fermentation techniques: levain, commercial yeast and poolish.…
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