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From February 2022 (you discover)

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From November 2020 (you discover)

Changes coming for Pan Brioche
Blog

Changes coming for Pan Brioche

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

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Traditional Colomba Giorilli
Large leavened products

Traditional Giorilli colomba, soft as a cloud

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.

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Night rest of the pasta madre
Sourdough starter

The importance of night rest of pasta madre

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

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Pasta madre bound free
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 and predictable sourdough. However, the refreshment table can and must undergo variations when the needs of the pasta madre itself or

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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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