Wednesday, March 12, 2008


With bread baking and pizza making, why not consider a minimalistic approach. The best pizza I ever had was topped with tomato sauce, cheese and drizzled with extra virgin olive oil.
The best bread I ever had was made with sourdough starter, flour, water and salt. With this approach, the baker can't hide behind the sesame seeds, onions, artichoke hearts, broccoli, honey, molasses and everything other imaginable ingredient.
I suggest you strive to use the least you can, and as you'll soon discover, great skill is required.

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