Mixed yeasts
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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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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Wholegrain bread with mixed leavening
In this recipe I used the semi-wholegrain semolina to give flavor to the bread and maintain the balance of the flavors. If you want, you can use the whole grain or, on the contrary, the classic one.
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Mixed Leavening Braid
This type of dough which involves the use of two types of different yeast has a number of advantages: the first is that, even using sourdough (which gives the bread certainly a different flavor), the times of leavening are contained; the second is that if you have recently awakened your yeast from the lethargy of the freezer (the three months in which the yeast can survive at such a low temperature) and is not yet in full form, the fresh yeast helps him with an extra sprint.
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Chestnut Bread with Dried Apricots
In principle, in all the recipes in which you use sourdough, you can also use fresh yeast: the basic rule in this case is 2 hours of rising, then the fold, another hour of rising and then cooking. In this recipe both procedures are described in parallel as a valid example for all the others.
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