I had tried the “French-bread” style recipe found in the classic Beard on Bread book first and yours turned out much better (and his requires sugar!). A couple questions, though: 1. “Secret #1” suggests 2-7-3 minutes of mixing-waiting-mixing, but Step 1 says 2-5-3 (using a ...
for he had thought of this for many years, “I suppose it was a stone-worker, perhaps one of those who built the wall. But I do know something, this is maybe one of the oldest examples of graffiti in France,” and he turned to the sculptor with the beard, happy with his argument...
For soup: First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It’s really not so hard if you have a good chef’s knife. Heat the olive oil in a large stock...