You will recall my despair in week 16: Sure to rise when I bemoaned my lack of bread making skills, but went on to bake successful products in class. This week is the same - I think it is safe to say yeast and I have formed an alliance. At least we have in the Weltec kitchen: whether it translates to home is another matter.
Monday we start with wholemeal bread rolls and bagels, and it's all a slippery butter slick from there.
|Layer of butter on croissant pastry|