Green Bay, WI
Give your bread a name and tell us about your recipe.
Sauces of Wisconsin. Used ingredients of Wisconsin to make PBS/Paul Hollywood’s recipe of plum and vanilla sauces and Dampfnudel.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Rogue or strictly adhere to the recipe? Gotta be a little of both.
Tell us about how you added a Wisconsin twist to your bread creation.
With all the Wisconsin ingredients, the vanilla sauce was the best because Wisconsin cows produce the BEST milk in the world!
How did you do?