All Recipes
Wholemeal Bread Without Mixing
The long leavening time will help this process and give the gluten mesh time to form little by little. In fact, this bread takes advantage of the principle of autolysis: the enzymes present in the flour are activated in contact with water, causing the fermentation to start spontaneously.
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Sfilatini, wake up!
This bread, is a recipe prepared with sourdough and yeast because it is made to use the excess sourdough during the awakening phase after resting in the freezer.
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Awakening Pizza
This pizza is called “awakening” for two reasons: the first is that it is made with the sourdough just removed from the freezer after the summer rest (which is then awakening …), the second is obviously that you can eat it when you wake up (what that happens to me often).
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Whole Wheat Baguette
It goes without saying that if you use a type 2 whole wheat flour, it is better to choose a stone ground one, more tasty and rich in nutrients.
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Cruffin
Cruffins, half way between a croissant and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery.
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Banana Bread
This dessert is often prepared when you have very ripe bananas that risk otherwise going bad. A good way to avoid waste and enjoy a good breakfast!
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