Philosophy

What is taste? Why aren't the flavors we perceive with our tongue the only ones we need to consider when we want to produce a desirable baked good? How do elements like smell, temperature, texture, and even culture affect the… …

What and how much effort does it take to manage sourdough starter? What is needed to have greater guarantees of success? Is it important to use technical flour or specific equipment? What is useful to know before starting to start a sourdough starter, or when you… …

The discussion on artificial intelligence and the impact it will have on the world of work and on our lives in general is increasingly topical. In recent years there has in fact been a notable acceleration in this sector, and it does not seem destined... ...

Knowledge is awareness and learning about a given truth, or if we prefer about a subject or an event. This knowledge passes through the learning process, which in turn occurs thanks to study and experience. By study you… …

These first tastings fueled in me a further desire for comparison, not to mention knowledge. I realized that by tasting what others were doing, I could feel what I was doing better. A bit like when you… …

I've never been interested in competing. I've never wanted to be better than someone else. It's something that I don't contemplate, that doesn't belong to me. What I have always stubbornly pursued, however, is my evolution, my improvement:... ...

It happens more and more frequently that I am contacted by companies that offer me to use their products for free in exchange for advertising on my social channels or on this site. The first time it happened I felt... ...

Do you ever wonder if what you read around the internet - about bread making with sourdough and related worlds - is true? If what is written on a book has foundation? Do you usually check sources? Check… …

In this last period I have been studying a lot: I read books, I follow interviews, I peruse discussions, I exchange opinions and experiences with you, I do practical tests with my yeasts and my doughs, I experiment with new flours, I try new equipment. And I try to put… …

Anyone who buys an artisanal panettone should always find a small sheet attached that tells its story: who made it, how it was conceived, where the raw materials come from, how they were chosen, how it was made, how long is it...