Saving Bread
High Hydration & Open Crumb Secrets with Anujay Krishna
50:41
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What does it take to build an incredibly open, delicate sourdough crumb when you are working with different flour, a different climate, and different equipment than the bakers who originally inspired you?
This week on Saving Bread, I am joined by Anujay Krishna, a baker in Lucknow, India, whose beautifully open, lacy country loaves have made him one of the…