Author Topic: What is "Veneto" style?  (Read 1012 times)

0 Members and 1 Guest are viewing this topic.

Offline jkandell

  • Registered User
  • Posts: 50
What is "Veneto" style?
« on: September 18, 2007, 11:11:15 AM »
Sorry if this is in the wrong forum section, but I was curious if anyone baked "Veneto" style?  I heard that this style from the Veneto region, "where the chalky, mineral-rich water reacts with the yeast, creates a very crunchy, 'croccante' crust."