All Recipes

Country Bread with Seeds

by Anna | Nov 11, 2019 | Recipes, Sourdough

I called it this bread because it refers to the French “pain de campagne” which is slightly wholewheat. The seeds, which I adore (I don’t know if it is understood!), in my opinion enrich the taste of bread giving a pleasant sensation in the mouth.

Stone-ground Flour Bread

by Anna | Oct 29, 2019 | Fresh yeast, Recipes

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.

Potatoes Rolls

by Anna | Oct 22, 2019 | Fresh yeast, Recipes

Is better to boil the potatoes with the peel, so the pulp does not risk absorbing too much water: in the final dough it could then be a problem.

Bread with Mixture of Ancient Grains

by Anna | Oct 14, 2019 | Recipes, Sourdough

The mixture is a very interesting phenomenon because, by planting grains of ancient varieties of different types (soft and hard, precocious and late) the plants that will be born will be very different from each other: the lower ones will support the higher ones with a lower risk of lodging of plants and therefore a greater yield in the field.

Spelled Loaf

by Anna | Oct 8, 2019 | Recipes, Sourdough

Spelled flour is usually used mixed with other flours, depending on the type of bread you want to obtain, but this time I wanted to try making a spelled bread in purity.

Maiorca Ancient Wheat Flour Bread

by Anna | Sep 25, 2019 | Fresh yeast, Recipes

Maiorca flour is a variety of ancient Sicilian wheat. It has a slightly golden color and a toasted aftertaste. Here I used it in purity, for a bread with a compact crumb and a crisp and golden crust.