Stone-ground Flour Bread

Stone-ground Flour Bread

About this recipe This easy to make bread can be made with any type of flour. I prefer the stone-ground one, which contains more substances than the grain, but choose the one you like best. If you opt for the stone-ground one, remember that it won’t be a...
Potatoes Rolls

Potatoes Rolls

About this recipe To make it less difficult to peel the potatoes, they should not be completely cold, which is why it is better to let them cool just the time you burn your fingers when you pick them up. Also it is better to boil the potatoes with the peel, so the...
Grace’s Baos

Grace’s Baos

Last night I went to BaoHouse’s cooking class at the Cucinista cooking school. A really nice evening in an informal and relaxed atmosphere. I discovered Grace’s baos a couple of years ago and fell in love with them. The bao are very soft steamed rolls...
Bread with Mixture of Ancient Grains

Bread with Mixture of Ancient Grains

About this recipe The ancient mixed grain flour I used is from the Molino Angeli which uses the mixed grains developed by Professor Benedettelli of the University of Florence. The mixture is a very interesting phenomenon because, by planting grains of ancient...
Spelled Loaf

Spelled Loaf

About this recipe Spelled flour is usually used mixed with other flours, depending on the type of bread you want to obtain. This time I wanted to try making a spelled bread in purity and I must say that the dough has held well both during the leavening and during...

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