by Anna | Jul 14, 2019 | Blog_EN, Flours
It is almost trivial to write a review on California Bakery, an institution in Milan in terms of American cuisine. A certain cuisine, one made of bagels, sandwiches, hamburgers, avocado toast, quiche and of course the legendary desserts. A menu that adapts very well...
by Anna | Jun 26, 2019 | Blog_EN, Flours
The first guide on the world of bread and bakers published by Gambero Rosso has just been released. There was no guide in this variegated world of bread, above all a point of the situation on the world of bread was missing in Italy today. Bread is bread, one might...
by Anna | May 19, 2019 | Blog_EN, Flours
Inside Cibo a Regola d’Arte, organized by Corriere della Sera, in the bakery area (new this year) there was a very interesting meeting with the Panificatori Agricoli Urbani: there were the bakers Davide Longoni, Valeria Messina, Pasquale Polito, Matteo Piffer,...
by Anna | May 2, 2019 | Blog_EN, Yeasts
Sourdough is a living being and as such must be fed. It needs flour and water so that the bacteria contained within it can turn the starch of the flour into sugar and start leavening. Depending on how often you use sourdough and depending on where you keep it (in the...
by Anna | Nov 22, 2016 | Blog_EN, Flours
Manitoba flour is a soft wheat flour which is named after the Manitoba region in Canada. Its main characteristic is that it is very rich in proteins, that are useful to improve the stability and leavening of bread dough. It is usually found in most supermarkets, but...
by Anna | Aug 14, 2016 | Blog_EN, Flours
1 flour is a semi-whole, very tasty flour, but still very thin and almost white. It gives a lot of taste to pasta, but it does not have the effect of real whole-wheat flour. The stone-ground sort is very good, because it also contains the innermost parts of the grain,...
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