Rye starter maintenance
I bake mainly during the weekend, so I store the rye starter in the fridge during the week. To start baking on Saturday evening, I…
You Bake It
home baking made easy
High hydration sourdough bread (~85%)
I usually bake bread only during the weekend, this is what my working schedule allows me. Of course, as any sourdough addicted person, during the…
Spelt, again – rice, spelt and pistachio cookies
After baking a loaf with spelt flour (I loved the result, the color, the texture and the flavour), I decided to try using spelt for…
Spelt sourdough bread
I’ve always been curious about spelt. Spelt (Triticum spelta) is a species of wheat cultivated since approximately 5000 BC. In Greek mythology spelt (ζειά in Greek)…
Saturday’s bread – diastatic malt
During my working week, let’s say on Wednesday afternoon, I start thinking about the baking weekend. What I’ll be baking? Bread? Croissants? What kind of…
Weekend cookies
A friend of mine, knowing my addiction for baking, gave me different type of flours. All organic flours, from small farms. A multi grain flour…
Rainy weekend
We had a long, rainy, weekend. After a couple of hours spent watching Netflix I decided to bake, as usual. It’s becoming a nice habit,…
Mid-week baking
Yesterday we had a couple of friends for dinner, we had a great time together. We also ate a lot of bread and the 2…
Flour classification
I realised that referring to one flour type or another makes little/no sense if I use the Italian classification. For instance, Manitoba flour is a…
French Croissants
Working in parallel, bread and croissants might be challenging because you have to stick to a strict schedule, but the weekend is too short to waste…