You Bake It

home baking made easy

Home
The basics and the tools
Pictures
About
Privacy Policy
EN
IT

Home
The basics and the tools
Pictures
About
Privacy Policy
EN
IT

My “babies” – Updated!

Share this:

Twitter

Like this:

Like Loading...

Recent Posts

Hamburger buns (tangzhong method) May 4, 2020
Pizza with high hydration dough (80%) April 24, 2020
Burger buns November 28, 2019
Castagnaccio – chestnut flour cake March 23, 2018
Why baking is in my DNA February 6, 2018
Pizza – naturally leavened pizza dough October 25, 2017
Beer bread August 28, 2017
Hemp* flour cookies June 8, 2017
Focaccia alla genovese – fügassa May 6, 2017
Whole wheat flour French Croissants and Pain au Chocolat April 24, 2017

Recent Comments

Pane all’avena | You Bake It on Buttermilk pancakes
Jeanette T on Weekend cookies
Jeanette T on Spelt, again – rice, spelt and pistachio cookies

Follow Us

Instagram

Archives

Archives

Search

Tags

all-purpose flour baking powder barley barley malt barley malt flour bread butter buttermilk Caputo flour castagnaccio chestnut flour chocolate muesli cookies fermentation flat bread flour type focaccia french croissants fugassa gluten-free hemp flour high gluten flour high idration high protein flour laminated dough malted barley flour manitoba milk multi grain flour Muscovado pain au chocolat pancakes pistachio pizza raw cane sugar rice rice flour rye rye starter sourdough sourdough bread spelt stretch and fold T80 flour white whole wheat

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

The author

Stefano

%d