I only went one time in last fall to a Michelin-Star'ed restaurant in Germany and the dessert included a yeast foam.
I told my pâtisser coworker about it and he knew such but also didn't know how to...
Tasted quite subtle, not too acidic. Might it be a kind of sourdough-workaround?
I hope someone knows more or has some clues!
[link] [comments]
0 Kommentarer:
Post a Comment