How do high temperatures affect panettone dough? What are the specific problems associated with working in hot environments? What strategies and measures can be adopted to keep dough temperature under control? What is the impact of using… …
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What role does butter play in a panettone dough? Why is it so important for the rheology of the dough and the finished product? What exactly does it impact? And how do you choose a panettone butter? At what temperatures should you use the… …
- Sourdough starterPasta madre
Monorinfresco with hot-cold alternation, what you need to know
di Alice BudaIs it possible to use a single refreshment with alternating hot and cold, as a maintenance technique? Can you keep a pasta madre refreshed only once a day, leaving it warm for the first few hours and moving it to the cold for the following hours? What… …
- Sourdough starterPasta madre
Refreshment cycle of the pasta madre: which ones to do and why
di Alice BudaHow many refreshments to do at the pasta madre, per day? And per week? How often to alternate hot and cold? And how to manage refreshments on production days? Which refreshment cycle to choose? How to choose it? And on what basis? The importance of… …
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How to reactivate the pasta madre after the holidays? What to do after having it sit in the fridge for more than a week, or even a month or more? How long will it take for the pasta madre be ready again for… …
- Dough technologyPanettone technology
Panettone baking: techniques and suggestions (2/3)
di Alice BudaIs there an ideal temperature for cooking panettone? And if so, what is it? How to place the panettone inside the oven? What are the variables at play during the cooking phase? What do you need to pay attention to to obtain… …
- Sourdough starterPasta madre
Pasta madre too acetic: symptoms, causes, solutions (2/2)
di Alice BudaWhat are the causes of one pasta madre too acetic? As I explained in the balancing guide pasta madre (in five parts), the formation of acetic acidity in greater or lesser quantities depends on various factors, among which… …
- Sourdough starterPasta madre
Pasta madre too acetic: symptoms, causes and solutions (1/2)
di Alice BudaWhat is meant by pasta madre too acetic? What are the symptoms? What are the consequences on the dough? How to recognize it? And above all, how to fix it? As we know the acidity of pasta madre is mainly given by lactic acid bacteria, which – as suggested by… …
- Sourdough starterLiquid sourdough starterPasta madre
Sourdough in the refrigerator: general guide
di Alice BudaThere are several methods for starting a sourdough starter, and usually they all consist of a series of more or less detailed and flexible instructions, which guide you step by step towards transforming a simple mixture of water and flour into… …
- Dough technologyPanettone technology
Overheating of panettone dough, why and how to avoid it
di Alice BudaThe correct management of a panettone dough largely involves the correct management of temperatures: from the moment the sourdough is refreshed, to the kneading phase (first and second), to leavening (first and second), to the dough,... …
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