Bread of the class: Sitting in with baking guru Didier Rosada

Posted by Jill Strauss, Standard Baking Company

“Dry yeast is very sensiteeve to temperature.” Rosada told his audience as he mixed together first flour, then water, then yeast, and then salt. “So I prefer to mix in theese order.”

If you want to read more click on link.

http://www.portlandphoenix.com/archive/food/02/12/06/food_bread.html

Norma