The Purpose of this post is to make you aware that I’m very very passionate about natural ingredients for my cooking events and even the bread it can hide many many difficult chemicals ingredients difficult to digest for our body, it depends on how much honest is with you your bakers or your personal chef.
I like to hear my clients days after the dinner and like to hear that all my food was fantastic and very light to digest…here the point; I’m doing things like my grandma told me around 1980 before she dies. Now My bread … I start my base with yogurt and ferment water and flour … this is the only time when my bread or canapes made with bread base see a derivative from the cow. And then I feed my BASE (biga) every 3 days, and I’ll try to use it regularly.
So if you will be my next client , you will tell me how good is my bread and my canapes .