by Anna | Jan 29, 2020 | Fresh yeast, Recipes
About this recipe For these buns, use the granola or muesli you like best: I chose the one with berries, to give a slightly sweet and fruity touch. You can taste the buns for breakfast, or snack, for the sweet version, or serve them with a good plate of cheeses in the...
by Anna | Jan 13, 2020 | Fresh yeast, Recipes
About this recipe I have to make a premise for the explanation of this recipe. In the hours of my food publishing laboratory of the Master Cibo & Società of the Bicocca University we talked about how you can write a recipe, and during a lunch break the students...
by Anna | Oct 29, 2019 | Fresh yeast, Recipes
About this recipe This easy to make bread can be made with any type of flour. I prefer the stone-ground one, which contains more substances than the grain, but choose the one you like best. If you opt for the stone-ground one, remember that it won’t be a...
by Anna | Oct 22, 2019 | Fresh yeast, Recipes
About this recipe To make it less difficult to peel the potatoes, they should not be completely cold, which is why it is better to let them cool just the time you burn your fingers when you pick them up. Also it is better to boil the potatoes with the peel, so the...
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 | Jun 27, 2019 | Fresh yeast, Recipes
About this recipe If you want a more rustic braid, use 350g of white whole wheat flour (or 1 flour) and 150 g of mixed cereal flour or whole wheat flour. To maintain the typical softness of this type of bread, it is better not to use too much whole wheat flour, but if...
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