D
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Since my return home from Camino, I missed the food. In response, I've been not only learning and working to 'perfect' various menu items I ate along the way, but I also took up artisan bread baking primarily to make the type of sandwich baguette (shorter and squatter than its cousin) that I enjoyed in France and Spain. There are some differences in the preparation of the Spanish from the French versions, but I'm doing both.
My sourdough loaves and rounds are relatively easy to get a good product, compared to getting the 'perfect' baguette. I seldom miss a day without making breads. We end up giving a lot of fresh breads to our friends
America produces some wonderful cured and dried hams, but the jamon in Spain, with its wonderful regional variations, is missed. As is the Spanish chorizo.
My sourdough loaves and rounds are relatively easy to get a good product, compared to getting the 'perfect' baguette. I seldom miss a day without making breads. We end up giving a lot of fresh breads to our friends
America produces some wonderful cured and dried hams, but the jamon in Spain, with its wonderful regional variations, is missed. As is the Spanish chorizo.