What is bread if not the encounter between earth, water, air, fire and the hands of man?
All about sourdough starter and bread making
For each question, its answer
From November 2021 (you discover)
Yesterday, finally, I started kneading again, after the long summer break. And I did it by immediately diving into a new panettone recipe, which I have wanted to try for some time. In truth it is not so much the recipe that
Which refresh ratio to use in the pasta madre or in the licoli? What changes if I refresh with a ratio of yeast and flour 1: 1, 1: 2 or even 1: 4 or more? What are the pros and cons
It has been an incredible year from a business point of view! I didn't rest for a single day and slowly I saw my project on Pan Brioche take shape, which from a simple amateur site is
Autolysis is a baking technique that brings with it two advantages: the first is that of accel… Ooops, this article is only accessible to users enrolled in the Panettone Plan! Log in or sign in
It happens more and more frequently to be contacted by companies that offer me to use their products for free in exchange for advertising on my social channels or on this site.
Rustic bread, country bread, bread with high hydration sourdough starter, bread canapés, bread and that's it. I never know what to call this bread, which for me is THE bread. Not because it is the most
A question that I often hear is: "How does your licoli grow so much?" or “For… Ooops, this article is only accessible to users enrolled in the Panettone Plan! Log in or subscribe to access this confidential content! Username Password Remember Me Forgot your password
The methods of managing the pasta madre there are mainly three: dry, in water and in the bag. Dry handling means free, uncovered handling in a tall and narrow container, usually made of glass, or wrapped in a cotton or plastic towel, and placed in a normal bowl; For handling in water
Without bacteria, sourdough starter would not exist. It is from this assumption that I want to start, as an intro ... Ooops, this article is only accessible to users enrolled in the Panettone Plan! Log in or subscribe to access this confidential content! Username Password Remember Me Forgot your password
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