Recipe: Carta di Musica
How does it DO that?!
I mean, there’s no yeast in this big, puffy cracker bread. No baking powder, no sourdough, no leavening of any kind.
Yet this simple mixture of water, flour, and salt, rolled paper-thin and thrown onto a hot pizza stone (or hot baking sheet), bubbles and puffs dramatically.
STEAM, baby. It powered riverboats and trains back in the day, and it can turn your cracker bread into a veritable culinary volcano today.
Read the rest of this entry » http://www.kingarthurflour.com/blog/page/13/
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