All about sourdough starter and bread making
From February 2022 (you discover)
From November 2020 (you discover)
Privileged position The work I do puts me in a privileged position when it comes to closely observing what happens in the world of baking with sourdough. Most people, it addresses
Sour bread is a common problem, and it happens with a certain regularity even to those who are no longer beginners with sourdough and dough. This happens because it is not clear
As I announced at the beginning of the year, several new features are expected for Pan Brioche in 2023. One of these concerns the layout, or the organization of the contents, and in some way therefore also the graphics (although it is
Giorilli for me is synonymous with tradition. And if I think of a traditional colomba, I think of Giorilli's colomba: soft as a cloud, with delicate aromas and flavours, with candied orange as the protagonist in every bite.
Characteristics of the Morandin Method As I explained in “Canditure, what it is, how it works and which method to choose“, there are different ways to candy fruit, and everyone can opt for the one that is most congenial to them. To
Fermentation speed and refrigeration There isn't just one method of managing sourdough, and there isn't one better than the other in an absolute sense. Depending on the type of sourdough, its condition
When it comes to the night's rest pasta madre, we speak of a pasta madre which immediately after refreshment is left to stand for 12-24 hours at about 16-18°C. This refreshment is never aimed at production and is usually the last – or the only – of the day, and for this reason it covers
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 and predictable sourdough. However, the refreshment table can and must undergo variations when the needs of the pasta madre itself or
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
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
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
There are many different ways to store solid sourdough, and these ways vary according to the frequency of refreshment, and our need for use and the type of use we make of the sourdough itself. The simple night rest at 18 ° C, which can vary from 16 hours up to, is a type of preservation
This site was born from the passion for sourdough and bread-making. It is the result of time, effort, study, experience. Please treat him as precious things are treated. Thank you.
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