by Anna | Jan 29, 2020 | Fresh yeast, Recipes
About this recipe For these buns, use the granola or muesli you like best: I chose the one with berries, to give a slightly sweet and fruity touch. You can taste the buns for breakfast, or snack, for the sweet version, or serve them with a good plate of cheeses in the...
by Anna | Jan 21, 2020 | Recipes, Sourdough
About this recipe Rye flour is very particular. With its almost toasted hazelnut aftertaste, it goes well with fennel seeds, kummel, cumin etc. … A friend of mine suggested that I try dill seeds and I must say that they are an excellent alternative. The Iermano...
by Anna | Jan 13, 2020 | Fresh yeast, Recipes
About this recipe I have to make a premise for the explanation of this recipe. In the hours of my food publishing laboratory of the Master Cibo & Società of the Bicocca University we talked about how you can write a recipe, and during a lunch break the students...
by Anna | Jan 12, 2020 | Recipes, Sourdough
About this recipe For the making of this bread, I followed the Nunzia Argentiero’s recipe (www.cucinaetica.it) that is in the book Il grano del futuro, by Luciana Maroni and Daniela Ponzini. The booklet is very interesting and tells the story of how the 11 ancient...
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