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Adventures in Sourdough; Chapter 2 – Mise en Place

By Andy Walter ⋅ February 26, 2009 ⋅ 2 comments

‘Mise en place’…French for “everything in its place”. For cooks and bakers, the understanding and practice of this simple term are the foundations for all successful dishes. In many ways, ‘mise en place’ is a way of life; it provides structure and organization both within and outside the kitchen; assembling your ingredients, pre-measuring, cleaning as [...]