My personal battle with raising dough goes on.

I’m never fully pleased about how they turn out, no matter if I use sourdough or yeast; maybe I’m too strict with myself, maybe I just have to keep on trying to have better results.

The mini buns you see here are undoubtedly great, they are a recipe from Gino Fabbri, pastry master and president of the Club de la Coupe du Monde de la Patisserie; I’ve just changed size and the shaping method.