It’s been a hard week, but just wanted to post an update on the starter. It’s been two days and this baby is ALIVE (it’s scary and wondrous). I combined 100 gr of organic flour (3.5 oz) and 50 ml (a little less than 1/4 cup) of purified water (I have a reverse osmosis system under the sink), a pinch of salt and a pinch of sugar.
Sticky post
In one of my recent posts, I told you I was trying to find the perfect recipe to bake fresh bread. Now, it took me longer, because we moved and as you know new ovens need much love and a formal agreement before baking anything.
I baked fresh bread today – I kneaded the dough yesterday evening to let it fermentate for 24 hours. I used the same recipe as pizza (btw, did you know that October is National Pizza Month? I guess the Italians needed something to compete with the orangey Halloween?), that is to say, basically, flour, milk (or water), brewer’s yeast, extra virgin olive oil and salt. And patience (a … Continue reading Gotta Bake Fresh Bread
Pasta & Co. 