Oh all these excesses! Bread Thins against Sourdough waste / Oh tutti questi eccessi! Sfogliate di pane per combattere lo spreco di pasta madre

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A mess, such a total mess I collected not 150 grams, not 300 grams but one kilo excess sourdough. These things happen when scheduling gets out of control, chaos grows and my excess sourdough jar fills up to the brim. What to do? Luckily bread thins are always there to save the day (and are quite appreciated by my guinea pigs). If you are like me, a waste hater that gets lost into too many projects this is the recipe for you. It does take some time but it has an addictive quality to it, once you start rolling out the dough you soon get into a state of trance. Try it for yourself, you won’t be disappointed by these super crisp crackers, far the best I have ever tasted and baked in my own house. You can flavor them as you please, in fact I did three different flavoring a for these batches. Are you ready to roll the bread thins? Continue reading / Continua a leggere…

Requiem for a Sourdough: Whey bread and a Fendu Fail / Requiem per una pasta madre: Pane al siero di latte e il fendu fallimentare

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Sourdough is a funny creature. Sometimes it greets you with a bubbly surface and a heavenly white wine perfume, ready to start another adventure in the bread baking world, confident in a good rise and excellent flavour. Other times, when neglected , it can turn nasty and sour with a grey appereance that speaks for itself. Sourdough is alive, and as many other living creatures it’s easy to create a bond with it. Continue reading / Continua a leggere…

Autumn Sourdough Savoury Biscuits / Biscotti salati autunnali, con pasta madre

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Autumn has crept in suddenly, without giving any notice. The leaves are still green and strangely intact on the trees, there is no trace of wet foliage on the pavements and its comforting and enveloping scent. Only a bitter cold which caught us by surprise and a leaden sky filled with sadness. The season that I’ve always loved the most is hostile to me this year. The season of chestnuts and wooly jumpers, with its warm colors and the primordial scent of the earth and damp leaves crushed under our hurried footsteps in the evening when we return home with one only thought, turning the kettle on.
Continue reading / Continua a leggere…

Sourdough and Hazelnut Grissini / Grissini alla pasta madre e nocciole

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After my post on sourdough crackers I thought it would be nice, every now and then, to post some recipes that use excess sourdough. There are plenty around and I think it’s a nice way to use our little blobs excesses without having to pack the freezer with sliced bread. One of my favourite solution ever, and I warn you these sticks are addictive, is grissini. Continue reading / Continua a leggere…

Sourdough Crackers and the art of recycling / Crackers alla pasta madre, o dell’arte di riciclare

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One of the first thing that hit me when I started my adventure with sourdough baking, was the constant referring to throwing away the excess sourdough. Yes, you read well. Throwing away. All formulas to make your own sourdough that I found on the net used a lot of flour (200 gr) so you can imagine that in a few days one would swim in sourdough or be forced to throw away a lot of it. Are you kidding me? One thing I always hated is food waste. So from the beginning I decided to work on smaller percentages of flour and water, but still found myself with some excess sourdough. What to do? A quick look on the internet provided me with a lot of different solutions, from crackers to grissini and pancakes. Continue reading / Continua a leggere…

Sourdough Bolos de Ferradura / Bolos de Ferradura al lievito madre

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What a lovely discovery the Bolos de Ferradura. When I started my research on Portuguese breads recipes the list of options was quite long, but as soon as I read the ingredients of this traditional breads in the shape of a horseshoe my heart was set on it. Anise and lemon zest how could I possibly resist? Bolo de Ferradura is a traditional festive bread (Nelson told me that he used to eat it as a child during country fairs) usually served as a wedding gift to guests by the bride, to bring good luck and prosperity. Bolo de Ferradura stands out for its compact crumb, almost similar to a biscuit. Dunk it in milk for a breakfast or an indulging snack. Join me and enjoy this sweet break! Continue reading / Continua a leggere…

Sourdough Braided Butter Bread / Treccine al lievito madre

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About my family’s traditional Sunday breakfast with braided butter bread I already wrote in this post. That recipe, however, required instant yeast, and finally I decided to elaborate a sourdough friendly version of this swiss bread, and my expectations have not been disappointed. Soft, fragrant, a bread to be eaten sliced or slowly “unravelled” (yes, my usual habit of “unraveling” food!) these braids are perfect for people who, like me, live alone. Continue reading / Continua a leggere…

Childhood memories of my mother’s Clafoutis and Red currant Clafoutis / Ricordi del Clafoutis di mia madre e il mio Clafoutis ai ribes

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Clafoutis. This dessert evokes many different images in my mind. The oven glowing with a warm yellow light, just like a lighthouse at the far right side of the kitchen, filling the room with the sweet and dense scent of cherries and fresh cream. I cherished those moments when – even though it sounds so un-poetic – my mom would take the bag of precooked pitted black cherries from the kitchen cupboard because I knew exactly what was coming on. Continue reading / Continua a leggere…

My mother’s memories of a posh grocery and cheesecakes: Leicestershire curd tarts / I ricordi di mia madre, tortine al formaggio e un alimentari molto chic: Leicestershire curd tarts

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This recipe has been “commissioned” to me by my mother so I am leaving the post to the words she e-mailed to me. The recipe she sent me can be found on this page which has some other Leicestershire recipes on it too. The pastry I chose is a quick “rough” one but proved to be very good, flaky and crisp. You can find it on British Larder, at this page. Continue reading / Continua a leggere…

My sister’s “posh breakfast”: Buckwheat Sourdough English Muffins / La “colazione da sciura” di mia sorella: English muffins al lievito madre e saraceno

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Since I opened the blog my sister has been sending on and off signals, suggesting me recipes and lending me books. So far she has been suggesting me to try and bake: pain au raisins, pan tranvai and english muffins and surely many more that were simply forgotten. Continue reading / Continua a leggere…