![]() One of the best baking books I have ever read is his " The Taste of Bread". ![]() Professor Calvel not only acted as a cheerleader for the renaissance of bread in France, but also shared the techniques that allowed French bakers to again move up to the levels that had been taken for granted a few decades earlier. There is probably no one who had more influence on the revival of French baking than Professor Raymond Calvel. By the 60's, French bread had become largely tasteless, bland, uninspiring and uninspired. There are as many explanations for this as there are people doing the explaining. However, after that time, the quality of French bread began to decline. ![]() This is a part of our Sourdough Starter Primer.Ī quick apology - this page is being worked on, so it may change drastically every time your look at it.Īfter the Second World War, American GI's returning from France raved about the bread they had enjoyed there.
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