I, like so many others, fell head-over-pillowy-balls-of-cheese in love with gnudi at the Spotted Pig in NYC, where Chef April Bloomfield made them famous.…
Had some lingering, left over Pilsbury AP flour. Just bought a bag of KA Rye flour and semolina and said “why not!?”. Made the poolish around 4am Came home from work and made baguettes for the weekend.…
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