by Anna | Jan 25, 2018 | Recipes, Sourdough
About this recipe This dough is very elastic, so you will not have difficult to stretch the strips: simply grasp the two ends between the thumb and index finger of both hands and pull gently. Small alternatives: if you want to prepare non-flavored breadsticks, add 1...
by Anna | Jan 25, 2018 | Recipes, Sourdough
About this recipe The Baguette Paysanne is the wholewheat version of the classic one, which is why I also used rye flour. If you want to prepare the classic one, use 250 g of white wholewheat flour and 250 g of bread flour(which then would be the type 45 and type 55...
by Anna | Jan 10, 2018 | Fresh yeast, Recipes
About this recipe Remember that semolina flour absorbs more water than classical flour, so you may need to add a little more water. ingredients 25g fresh yeast ( or 1 pack active dry, rapid-rise dry or instant yeast) 300g water 400g semolina flour 100g bread flour (or...
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