Bread comes in different forms in different parts of the world. I’ve never had much success with flatbread. I can’t say this was a total reversal of my luck, but I’m making progress. I fiddled with this recipe a lot, so the ratio I ended up with is cumbersome: 22 ounces of flour to 15…
The Summer of Bread begins with chewy, pretzel-y goodness.
Italian-tested. Hipster approved.
This week I hosted a tea social. But tea wasn’t the main event really, it was the two hundred plus buttermilk biscuits I served with eight different types of homemade jams. Was it eight? Let me count… Okay, it was ten. But I made some of those before this, so it’s easy to lose count….