Here is a recipe for the famous French baguettes baked at home, combining a long fermentation process with traditional shaping techniques.
Some say that cooking is an art, baking is a science and yeast is a mystery! Well, indeed the science of fermentation can be intimidating sometimes. Explained with simple words and techniques, it can be really fun though! And that's the goal of this blog, experimenting and having fun with it! We start with bread-making techniques accessible to amateur cooks at home and we'll eventually expand into other fermentation-based recipes like yogurt, cheese, etc. Stay tuned!
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