- 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
I received as a gift from Christmas (2019) a Cooking Lesson with CARLY PAIGE. I went with my daughter, who is very interested in cookin...