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Thursday, February 1, 2024

White Poolish with leftover starter thrown in from Ken Forkish's "Flour, Water, Salt, Yeast."

Posted by Blaise Santianni at 4:37 PM  

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About Me

Blaise Santianni
Philadelphia, PA, United States
I'm a self-taught chef who is obsessed with good food, good eating and spreading the food and cooking gospel. I hate the label "foodie" and hope people will just make great food a more important part of their lives. I think the first step is learning how to cook it yourself!
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