Added by madamada | Wed 28 Jan 2009 @ 12:03
plain flour 00
salt, water, butter
I have no method, I tried to be clever weighing sourdough and the two types of flour and then added feeling the consistency of the dough on the fingertips, water and more flour. I was very attenta at the temperature while the dough was rising and let it double twice.
I'm sure I will not be able to repeat it:):whistle::wave: