Mixed yeasts
Christmas Crown
This bread is perfect as a Christmas centerpiece: it is slightly sweet and spicy and goes perfectly with both cheeses and jams or creams. The choice is yours to serve it then with the appetizer or with the dessert!
read more
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.
read more
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).
read more
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!
read more
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.
read more
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.
read more
