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Tag Archive 'flour/water slurry'

Pain de Beaucaire

Pain de Beaucaire I’ve always been fascinated by how the different regionsofFrancehave managed to maintain their unique culturalidentities.These regional identitiescan be evident even inthe type andshape of the local bread. For example,inAuvergne,bread is oftenbaked in the Auvergnat form, a shape that is evocative of atype of hat worn by residents of the region. InBeaucaire,breadistraditionally shaped […]

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