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Bread

Baguette and boules from poolish, working on my techniques. I usually make a San Francisco style starter with fermented grapes, but with the new addition of Pastry Chef Maria Bell (aka The Bread Whisperer) it’s time to learn new techniques and continue to progress. Thanks Maria for being a great teacher!!

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This entry was posted on June 10, 2016 at 3:47 pm and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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