Sourdough Couverture

Preparation info
  • Yield:

    2.01 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Sourdough loaf, day-old 500 g 1 lb 1.63 oz 19.9


  1. Cut the sourdough into small cubes and dry it in a low-temperature oven until it has no moisture whatsoever.
  2. Grind it in a Robot Coupe to obtain crumbs, and then grind it even finer using a coffee grinder.
  3. Proceed with the white chocolate method.