The mother of all breads

05/9/2008 | New York Daily News

Artisanal baker Ali Pandey relies on a bread starter, also known as a "mother," to prepare daily baked goods for 12 restaurants. He talks about how he uses the mother to make everything from ciabatta to smoky paprika bread sticks. The baker also shares a recipe for Cinnamon raisin French toast with honey mascarpone.

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New York Daily News

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