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No-Knead Sourdough with Old Dough
These days I am a refugee without my own kitchem, ok, a luxury refugee -who spends her days in the comfortable guest loft with sauna of our condo- but I admit feeling a little messed up by the...
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What I Bake When I Am Not Blogging
In the last few months I have been quite disengaged from blogging, and I do apologize for been particularly absent from comments here or on friends blogs. It is not always possible to sit down and...
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Barley and Spelt Sourdough Ring and Epi
Alright I know I had promised to write down and publish all the formulas of the breads I made in the past few months but there has been a couple of accidents: my daughter’s birthday party and a nasty...
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Lemon Chocolate Fougasse
So, as usual since I moved to this cold land, in this period of the year I go through month-long colds. Yesterday night, after finally starting the right therapy, I felt my energy back and, guess...
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Assorted Sourdough Ciabattas In Only One Bake
How to start talking about all these breads? Am I preparing for the opening of my Italian bakery in Stockholm? Well, unfortunately, not. Still no big project like this on the way. But I did have a lot...
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Red Lentil-Turmeric Sourdough
One day I was reading a lovely post from my friend Che Foodzheit and the post was about a yummy linseeds bread he baked for a Bread Baking Day. Now, since I am very distracted and time disoriented I...
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PANISSIMO April Round-up and la Colomba di Terry
April has been a pretty hectic month for my second life in bread. Hosting Panissimo, helping to plan a bread workshop and the challenge of baking my first colomba. For Panissimo collection, here we...
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Barley Semola Sourdough
Some loaves just come out happy. This dough, made with no other ambition than having bread for the week, just happened to make loaves with a perfectly moist and open crumb and a crunchy and fragrant...
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A Sicilian Heritage Wheat Bread For A German Knight
Each time I go to back to Italy, my homeland, I try to make the best out of it as I know that I am not going to be there again for another year or so. This time I made sure to visit two artisan...
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Breads of Italy: Pane Ibleo or ‘U Pani Ri Casa
The inspiration for reconstructing this traditional Sicilian bread comes from a drawing I saw in an agricultural article comparing different flours [L’Informatore Agrario, Supplemento 13/2006]. More...
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