Maroggia’s Mill Cookbook: Radici scuro Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia radici scuro

Focaccia. May it be with rye flour, with stale bread, semolina flour, potato or sourdough focaccia was my first love, and always be my last. My signature bake, the most welcomed gift as I cross the threshold of most of my friends’ house. This time around for Maroggia’s Mill Cookbook I baked a version using a percentage of unbleached flour, Maroggia’s Mill’s farina radici scuro. What a flavour…come and discover this new focaccia with me!
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Spelt, Semi-Whole Wheat, Buckwheat flour, Wheat Germ Sourdough Bread / Pane al lievito madre con germe di grano, farina di farro, semi integrale, e farina di grano saraceno

grano saraceno farro3

Until a few years ago, when I baked my bread with yeast and used AP flour only, it didn’t occur to me that flours could be so different and serve different purposes. In Switzerland we do not have a thing such as AP flour, mostly because wheat flours found in the shops have all 11% protein content, unless semi-whole meal, wholemeal or other kind of grains flour. Yes, how distressing.
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