[Sca-cooks] Panforte

[David Walddon]

Thanks for the tips. 
I almost always do a sponge method for my breads. 
I can't get them to raise if I don't. 
I struggle with baking! It is something I think I have to spend more time and get in the zone on! 
Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 29, 2011, at 9:28 AM, Terry Decker wrote:

> Eduardo,
> 
> If you want to make this a little closer to the Italian method of baking, use a half cup of the water to proof the yeast and add a cup to a cup and a half of flour to make a sponge the day before.  Add 1/2 cup water to the saffron water and break the sponge apart in the saffron water before adding the liquor to the dry ingredients.  It should improve the flavor of the bread.
> 
> Bear 
> 
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