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 [...]
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 Power of research and trial makes you achieve great dreamed results. 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 [...]
Panettone is a great Christmas Italian sweet bread, an hybrid between a brioche and a sweet buns. It is characterised by two main factors such as great aroma and perfumes and a lightness equal to a cotton candy. These are qualities that you can find only in a Panettone and a Pandoro, it is that [...]
Best for last. I hope you've tried as many breads as possible so far, because I did, and since I was happy with all of them I wanted to step up the game. I wanted to give you something more exotic to try. I came up with the idea of a piña colada. These ingredients [...]
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 [...]
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 [...]
