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The power of sourdough is in the concept #sourdoughisamethodnotaflavour

Baking 101.

Today’s post is of major importance for all new bakers, beginners and people who are thinking to get floury and start baking professionally or at home. I wanted to share with you a fantastic post that I read couple of days ago, and it really reminded of all my past failures and most recent successes. […]

COLOMBA, the Italian sweet Easter bread, like a Panettone.

Many people have asked me to share my Colomba recipe and now after a week since I first baked it, this year I feel confident enough to share it with you. I’ve baked 3 of them with the recipe that I will give you, so it will be enough for many people. I’m sure you […]

The only way you make a sourdough starter,fast…

How to grow your first sourdough starter. FAST!!! I decided to reveal my most successful way to make a starter from scratch, easy, fast and organically. I’m revealing my weapons, I’m revealing my techniques. And I think what is the best way to make the culture very quickly. Not only will you learn how to […]

How to make a sourdough starter culture from scratch

There are so many people out there who really want to make their own sourdough starter and finally bake at home. But what are you not really doing right? Today I want to give you the only 3 pieces of information that you need to know about creating your own starter. It all starts naturally […]

How to feed a sourdough starter culture

This is the basic of baking, the most important step, to bake a good piece of bread. Feeding our starter is many times left as a secondary task to our baking, which it could actually be, in certain cases, but the feeding step is erroneously the most undervalued step of all. When we feed our […]

The secret about sourdough and the open crumb

There are so many theories talking about the perfect open crumb or the perfect sourdough recipe. But is there really only one method or only one recipe or only one secret behind, this so wanted, result of a nice open crumb? I have my own theory and i think it can be simplifid down to […]

Giuseppe’s Panettone HNK development

Panettone is a great Christmas Italian sweet bread A hybrid between a brioche and a sweet bun. It is characterized by two main factors such as great aroma and perfumes and a lightness equal to cotton candy. These are qualities that you can find only in a Panettone and a Pandoro, it is that light […]

Sweet winter sourdough with citrus zest, apricot and sultana

Sweet sourdough with sultana and and pine nuts. Recipe 6 of seven is a take on the Famous Italian Christmas bread: “the” panettone. Flavour wise the mix of orange, lemon and vanilla will take you flavour buds to a trip, in Italy, during the Christmas festive time. Remember that this is a bread so it […]

Apple, fennel and white chocolate

This is probably my favourite taste so far, Apple wild fennel seed and white has something very special. This combination is fantastic. It is a bread that it is good on its own just with a little dust of icing sugar or some more melted whole chocolate on top. Ingredients: 1000gr white flour 680 gr […]

Cranberries pistachio and rose water

This is the 4th recipe of a series of 7 recipes. If you want to see them all make sure you come back. We have already created these ones: Sultanas and citrus sourdough Candied ginger and walnut sourdough Prunes and earl grey tea sourdough The recipe of today is influenced by middle eastern perfumes with […]

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