The Art of French Pastry

had to come in from
vacation a day early.
I pre-scaled the
ingredients as we were
always asked to do. My
boss, Jean Clauss, would
then examine each amount
and question them. “Are
you sure this is 20 grams of
yeast?” “Oui, patron,” I
would say. If I had to put it
back on the scale and it did
not register exactly 20