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Hole In The Wall


How Tartine changed San Francisco pizza

それはInside Scoopに載った記事。

Studying the drafts of Robertson’s 40-plus-page method introduced Krupman to working with wild yeasts–bakers call these doughs “naturally leavened” to distinguish them from ones that rely on commercial yeast. Tartine also inspired him to incorporate whole-wheat flour in the dough (current ratio: 15 percent).

Inside Scoop SF » How Tartine changed San Francisco pizza


今日もサワードウ・スターターの余りピザを焼いたけど、これもnaturally leavened/whole wheatという観点からするとChad Robertson譲りといえるw。