by Anna | Oct 14, 2019 | Recipes, Sourdough
About this recipe The ancient mixed grain flour I used is from the Molino Angeli which uses the mixed grains developed by Professor Benedettelli of the University of Florence. The mixture is a very interesting phenomenon because, by planting grains of ancient...
by Anna | Oct 8, 2019 | Recipes, Sourdough
About this recipe Spelled flour is usually used mixed with other flours, depending on the type of bread you want to obtain. This time I wanted to try making a spelled bread in purity and I must say that the dough has held well both during the leavening and during...
by Anna | Sep 25, 2019 | Fresh yeast, Recipes
About this recipe 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. It would be better to use the flour of ancient...
by Anna | Sep 19, 2019 | Recipes, Sourdough
About this recipe Don’t be afraid if at first the dough will be almost lumpy: it is its characteristic. It is all about not working the dough so that the gluten-free mesh does not form immediately, but gives the flour time to react with water and yeast first....
by Anna | Sep 8, 2019 | Mixed yeasts, Recipes
About this recipe This bread, like the Awakening pizza, are recipes prepared with sourdough and yeast because they are made to use the excess yeast during the awakening phase after resting in the freezer. The sourdough at the beginning will be very weak, so it will...
by Anna | Sep 4, 2019 | Mixed yeasts, Recipes
About this recipe 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...
Recent Comments