Pastry chef discusses the power of flour
By Nic Cavell | December 4"This might be overkill," said baker and author Joanne Chang as she waved a large rolling pin over a tiny lump of dough on the table beneath her, "but when you're rolling dough, you don't want to be tentative." With that, she spun and rolled the lump into a finely wrought pate brisee before an audience ...