Raisin Nut Bread, made from a pate Viennoise starter, a little rye flour, and the liquide levain I’ve been working and working with. I also soaked the raisins in orange juice and a little bit of vanilla. Isn’t it beautiful? I know what I’ll be eating for breakfast tomorrow!
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I have No idea what a pate Viennoise starter is. The only starter I’ve ever used was for Sourdough bread. Your bread looks incredible. Save the end piece for me!