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What is bread if not the encounter between earth, water, air, fire and the hands of man?

Alice Buda
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All about sourdough starter and bread making

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Do you have a friend who is passionate about sourdough and baking? Does your colleague want to specialize in the production of Panettoni and Colombe? Do you want to impress your family with an extraordinary bread? Do you want to give a different, original gift,

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Guide to Panettone: Understanding the dough (2/2)
Panettone and large leavened products

Guide to Panettone: understanding panettone dough (2/2)

Between the first and second panettone dough, or rather, between the first and second kneading, there is the first leavening. And during the first leavening, things happen. These things translate into more feedback, more

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Guide to Panettone: understanding panettone dough
Panettone and large leavened products

Guide to Panettone: understanding panettone dough (1/2)

La pasta madre it is the most important element in the production process of Panettone and in general of a great leavened product. It not only serves to leaven the product, making it light and voluminous, but determines

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Sourdough starter

Pasta Madre at room temperature

Proper management of pasta madre, implies having in mind a clear table of refreshments, and as far as possible, respecting it with a certain regularity. This allows you to obtain a healthy, constant sourdough starter

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Pasta madre tied to the sack, split
Sourdough starter

Pasta madre wrapped, guide to the management method (3/3)

Reading the pasta madre tied to the bag External evaluation I make a premise. There pasta madre tied to the bag, as soon as it is tied, it does not present any kind of tension or swelling. Touching it does not perceive the sensation of hardness or softness. Let's say that it is neutral to the touch.When fermentation begins (or rather, the

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Pasta madre tied to the bag, management method
Sourdough starter

Pasta madre wrapped, guide to the management method (2/3)

Linked method, alternate method An important characteristic of the linked management method is that which cannot contemplate continuity. I'll explain. When it comes to carrying out refreshment cycles aimed at production, we usually proceed with one or more refreshments in the heat (26 ° -30 ° C), and then put the pasta madre in night rest at

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Pasta madre tied bag, management method
Sourdough starter

Pasta madre wrapped, guide to the management method (1/3)

Pasta madre packed, pasta madre tied, Milanese method: there are several ways to refer to this type of management, but in all cases it is solid sourdough starter wrapped in a cloth and tied with a rope. Among the different management methods, this is undoubtedly the most delicate and complex, but

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