Hello new subscribers!
Excited about the Pane Pugliese!
This is wonderful in SO many ways! Regarding croissant dough: Do you have any suggestions for the lack of fresh yeast on the west coast?
I don't! But I think instant yeast at 0.33x the amounts here will work fine too. Currently testing that.
I sent you an email I think about the starter you sent. What is the best way to reach with questions?
Excited about the Pane Pugliese!
This is wonderful in SO many ways! Regarding croissant dough: Do you have any suggestions for the lack of fresh yeast on the west coast?
I don't! But I think instant yeast at 0.33x the amounts here will work fine too. Currently testing that.
I sent you an email I think about the starter you sent. What is the best way to reach with questions?