Why baking is in my DNA
Passion, it’s all about passion. Not only for baking, it is something more, it is something that we (I have a twin brother and I…
You Bake It
home baking made easy
Category: Misc
Focaccia alla genovese – fügassa
Focaccia is a flat bread, very common in all Italian regions. In Genoa, a coastal city in North Western Italy, focaccia is particularly soft and…
An interesting baking weekend
I tend to plan my baking weekend good in advance, to be sure I have all the ingredients, the rye starter is active and my…
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…
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…
Rye sourdough starter
It’s Monday, the baking weekend is over, I baked four 500 gr. loafs of sourdough bread (70% white flour and 30% whole meal flour) and…
It’s Friday
Friday it’s the perfect day, the working week is almost over, email and mobile can be put aside for a while. I can spend 2…
The bakers’ jargon demystified
Autolyse In bread baking the term autolyse is used to describe the period of rest after the mixing phase of flour and water. This 30…
My sourdough bread addiction
I started thinking about the sourdough bread after a trip in San Francisco. There is a bakery on Fisherman’s Wharf, “Boudin Sourdough Bakery & Cafe”…
The inception
Today is the birthday of www.youbake.it, a website dedicated to home bakers and in general to people passionate about good food, making food and learning/sharing…