Working from parameters rather than recipes is how most of the cooking I've eaten this year happens. Almost nobody measures anything. It's ratios carried in the hands, adjusted for the weather and whatever came in that morning, and the recipe only exists when an outsider asks for one.
Que buen manual compartiste, Martín! Hasta ahora no me animé con 100% centeno. Iba a probar con el método que escribiste hace un tiempo, pero esto es un tesoro. Mil gracias!
Working from parameters rather than recipes is how most of the cooking I've eaten this year happens. Almost nobody measures anything. It's ratios carried in the hands, adjusted for the weather and whatever came in that morning, and the recipe only exists when an outsider asks for one.
Funny that you had to rebel your way back to it.
Que buen manual compartiste, Martín! Hasta ahora no me animé con 100% centeno. Iba a probar con el método que escribiste hace un tiempo, pero esto es un tesoro. Mil gracias!
Qué noble el pan de centeno, además dura una enternidad y se lo puede combinar con todas cosas ricas, empezando por la manteca o un buen queso crema.
Gracias Martin!! Voy a probar tu receta en la semana. Un abrazo !