- pate fermentee=old dough, because of salt is equal of a regular bread dough and bakers use a piece of dough from yesterday batch (good 3 days, refrigerated)
1 and 1/4 cups bread flour
1/2 teaspoon instant yeast
3/4 cup water, at room temperature
Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL. O ne...