Well not one for sitting around by the pool all day I have been practiing my bread baking skills for when we are entertaining guests. Stone ground flour, wheat germ, natural yeast and a Biga.
The Biga the better! The better your bread is, that is. It gives Forza to your bread so no knead for Berlusconi.
The Biga is starter dough which is left to rise naturally and develope slowly to give it a good strong flavour and a bit of bounce. I am now hooked.
I blame Angie and James for buying me the book. Thanks guys.
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