Sourdough Bolos de Ferradura / Bolos de Ferradura al lievito madre

Bolos de Ferradura 1

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

treccine 1

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…

Sourdough Surprises: Croissants

Croissants 1

It’s the 20th of the month, Sourdough Surprises’s challenges day. This month Jenni and Shelley dropped a proper ace: the croissant! Indeed, the dreaded croissant! I still remember the only two times gave a shot at making this recipe. Needless to tell you the result were shrivelled and nothing close to leavened croissants, oozing with butter and very badly baked. Such experiences leaves you with a deep sense of failure mixed with a strong feeling of revenge (croissant, I will nail you!). It took me this challenge to take courage in both hands and try once more. I rolled up my sleeves and faced my fears, and must admit I am quite impressed with my first “proper” croissant baking attempt (the other ones I’m not even considering, since I wasn’t even baking with the knowledge I have now). Continue reading / Continua a leggere…

Sourdough Surprises September: Aniseed flavoured Blue Corn Johnnycakes / Sourdough Surprises Settembre: Johnnycakes al mais blu e semi di anice

johnnicakes 1

It seems ages from the last Sourdough Surprises I have taken part to, with the Gozleme. Might it be the injury leave, which left me idle for a few unbearable weeks, or just that healthy summer “withdrawal from work” feeling? Almost fully recovered from my injury, feeling my usual self, I am ready to get my sourdoughs working on some proper recipes. Continue reading / Continua a leggere…

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

sfogliate pane 1¨

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…

Sourdough Surprises: Gozleme filled with Kohlrabi, Aubergines and Parmesan Cheese / Sourdough Surprises Luglio: Gozleme ripieni di crema di cavolo rapa, melanzana e parmigiano reggiano

gozleme 2

As you may well know by now the 20th of each month is dedicated to the beautiful sourdough bread – and not only, do you remember my lattst recipe for apple fritters? – collection Sourdough Surprises. This month the choice fell on a turkish filled bread, Gozleme. Those of you who know me well will know I absolutely love all kind of Middle Eastern foods. The ones who know me better and in person know about my regrets of going to Istanbul and not being able to profit fully of the experience, especially from a culinary point of view (I guess I’ll have to organize a trip with my friend Michela). It sounds so daft I know, but the only Gozleme I have ever eaten was savoured walking up and down the nice turkish market in Kreuzberg, Berlin. Continue reading / Continua a leggere…

Sourdough Surprises: Sourdough, Saffron and Black Pepper Apple Fritters, diet can wait! / Sourdough Surprises: Frittelle di mele allo zafferano e pepe nero…e la dieta può aspettare!

frittelle 1

I admit it, when I read this month’s Sourdough Surprises theme I was very pleased, and not pleased at all at the same time! It no secret to those who know me well and see me on a weekly basis that I have gained weight. Not a lot, but still those 2 almost 3 kilos one starts to gain without noticing and then it’s almost too late. For a long time my weight has been more or less stable but probably at 33 I should take a little more care about what I eat. Well luckily summer has hit Switzerland with a terrible heatwave and I’ll probably be able to shed off the extra weight I put on. Frying was not really in my book, oh well it surely was in one book…the black one! But these fritters, oh these fritters! Continue reading / Continua a leggere…

Sourdough Surprises: Hot Dog Buns

hot dog 1

I am back on track with Sourdough Surprises, one of my favourite bread events from which I had withdrawn a bit due to other obligations. But I am more than glad to be back on track and with a recipe totally new to me. Hot dog buns. I am not a big meat eater, and very rarely eat hamburgers and hot dogs. But the thought of being able to pull together a good and more or less healthy fast food recipe appeals to me. So much I ate Hot Dogs two days in a row! Continue reading / Continua a leggere…

Sourdough Surprises: Monkey Bread drove us bananas! / Sourdough Suprises: Monkey bread, il pane delle scimmie che ci ha fatto perdere la testa

monkey bread 1

It’s the 20th and Sourdough Surprises is back. As always I am delighted to discover a new bread kind, and what bread! I must admit this has been a great hit among my new official recipe testers: Flavia (go and take a look at her work here, she’s an amazing photographer and graphic designer) and her studio buddies Daniela, Micha and Alessandro not to mention Antonio, Flavia’s boyfriend, who devoured 3 and a half out of 4 monkey bread balls she had taken home. I must admit I was quite skeptic, not being a huge fan of overly sweet things, and was a bit scared only looking at the shape and fierce fatness of this very special bread. Continue reading / Continua a leggere…

Delinquent bread, don’t try this at home! An offence to bread baking but still tastes good. Excess sourdough wholewheat bread / Una pagnotta criminale o anche un affronto a tutte le regole della panificazione. Pane integrale agli esuberi brutto ma buono.

delinquent bread

New year, new goals, new…news?
I’m still in a transitioning phase in which scheduling has to be done, ideas must not only be put on paper but need to get in action and unfortunately time is short. So short I’m posting a plain recipe, no anecdotes, no funny story…oh well maybe there’s something funny about this bread and a few things to say. Continue reading / Continua a leggere…