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

The basics and the tools

The basics

  • The sourdough starter

The tools

  • My tools

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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

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

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

  • 1 Stefano
    • Hamburger buns (tangzhong method)
    • Pizza with high hydration dough (80%)
    • Burger buns
    • Castagnaccio – chestnut flour cake
    • Why baking is in my DNA
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