Share a little about the ingredients and techniques used to create this dish/item. Flour, water, salt, yeast What are you most proud of? I'm very happy with these overall. Thought I nailed the open, irregular structure and the cool, "custardy" taste. Right up there with some of my best efforts, taste wise. I did manage to get one "ear" but my crust could use some improvement; it wasn't quite as crackly as I would have liked. And my shaping could use a lot more practice. I need to SLOW DOWN! What advice would you give someone starting this project? Keep at it. Even the screw ups usually taste good.
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