Pain Grenoblois, or how I spent the afternoon

Pain Grenoblois

Raisin Nut Bread, made from a pate Viennoise starter, a little rye flour, and the liquide levain I’ve been working and working with. I also soaked the raisins in orange juice and a little bit of vanilla.  Isn’t it beautiful? I know what I’ll be eating for breakfast tomorrow!

January 4, 2010

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