loco'lその後。
そういえば昨日のLucky Peachの寄稿で書き忘れ。Chadのこんな一文。 Right now the bakers at Tartine and I are using whole-grain koji rice to make soft sandwich buns. The koji breaks down the starch in the grain into natural sugars that give the bun a fast-food-style sweetness and a soft texture. ああこ…
