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4d • Updates 📢
Poll Time - European Baking Exploration Continues
Based on responses to the poll of what to focus on after our month in France, there is interest in Italian bread as well as northern European rye and whole grain breads.
My plan is that we'll start in Italy for the week leading up to Mother's Day on May 10 with a bread using a pasta madre (appropriate!) stiff starter and durum (fine ground semolina) flour.
After that we'll do several breads with lots of rye, whole grains, and seed/nut inclusions. The weekend of May 16 and 17 also has a couple of big baking-related days. Anyone know what those are? 🤔
To do that, most of us will likely need to buy some flour and ingredients that we don't have on hand. I just wanted to give you all a heads up and check in to see if that would be a barrier to anyone.
Let me know what you think in the poll and comments below!
Sounds great, and I'm ok with getting the ingredients needed
I might sit this one out and focus on baking other things
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Poll Time - European Baking Exploration Continues
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