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Sourdough Couverture
Preparation info
- Yield:
2.01 kg
- Difficulty
Easy
Appears in
Published 2012
Ingredients
Method
- Cut the sourdough into small cubes and dry it in a low-temperature oven until it has no moisture whatsoever.
- Grind it in a Robot Coupe to obtain crumbs, and then grind it even finer using a coffee grinder.
- Proceed with the white chocolate method.