Getting sourdough bread right is a complicated process with a host of unpredictable variables, but German-born Dina Weber has it down to a science at SAPA Sourdough & Pastry, her bakery in Mysuru. Verve breaks down the steps — from perfecting the yeast starter to the finished product — after spending a morning observing the baker at work
Ritika and Pawan Chawla talk about their labour of love 'Oh Dough' and how they keep sibling rivalry outside the kitchen....
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