by Anna | Oct 18, 2020 | Fresh yeast, Recipes
About this recipe This dessert is typical of Eastern European countries: you can prepare it on the baking tray or, if you prefer a more regular shape, even inside a plum-cake mold. For these doses, you must use two 28 cm long molds (lined with baking paper). Try to...
by Anna | Oct 5, 2020 | Recipes, Sourdough
About this recipe This is a good way to dispose of excess sourdough, which can happen often. The za’atar is a mix of aromatic herbs, sesame seeds and oil is a typical blend of Lebanese cuisine. The composition of the herbs can vary, the base is always sesame and...
by Anna | Jul 29, 2020 | Fresh yeast, Recipes
About this recipe This bread is eaten in Turkey especially during Ramadam. Some bakeries produce it all year round, but in the fasting period, long lines are seen on the street at sunset in front of the bakers, because this bread is good eaten hot. The bread, rolled...
by Anna | Jun 26, 2020 | Recipes, Sourdough
About this recipe Pan birote, bolillo or pan francés, these little breads are a mini version of French baguettes. It is a typical bread of the Mexican city of Guadalajara and it is said that it was brought to Mexico by a baker following the army of Maximilian I. I...
by Anna | Jun 17, 2020 | Recipes, Sourdough
About this recipe The pan gallego or pan galego has the PGI denomination. It has thick and crunchy rind and very soft crumb. These characteristics are due to long leavening and the use of mother yeast. The long hours of rest give the cereal time to express itself at...
by Anna | May 18, 2020 | Recipes, Sourdough
About this recipe If you want, you can use black chia seeds, the classics, or the white chia seeds. Otherwise you also can use a mix of black inch white chia seeds. ingredients 200g of sourdough 500g of stone-ground bread flour 500g of white whole wheat flour 600g of...
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