Taking this week off from writing about bread here to make some headway on some freelance projects, and to prep for my upcoming Sourdough Lifestyle class this coming Sunday, April 25, for which there are only 16 slots left. (If you can’t make that one, there’s another one coming on 5/15, which has loads of room in it still.) Last weekend’s Pizza al Taglio/Focaccia Doubleheader class went really well, and I think I am getting the hang of how to organize and run these short-but-densely-packed classes. I’ll do that one again someday, but in the meantime, there is an on-demand version available to purchase.
I’ll be back next week, but in the meantime, I do have one other thing to share before I go, namely the sesame-tahini banana bread that I quietly posted yesterday as April’s subscriber-exclusive recipe. It’s a very popular recipe, and I think worth the upgrade if you aren’t already a subscriber…
See you all next week!
Have a good week off! One quick question: thoughts on tangzhong Detroit Pizza? This recipe uses about 10% of flour weight, which seems in line with your advice. I love the fluffiness of Detroit-style; am curious what tangzhong could do for the texture.