It's not that we have to turn it into a blog of recipes, there There are so many ... But I will tell the story of my bread.
I began to bake with the advice of my mother, cook unsurpassed experience that one day his life has stopped buying the four jumps in a frying pan and jumps into the kitchen she was making them. I have also followed suit because I started early (for our age) to live alone and I never liked the kitchen of the single modern made of precooked and predigested.
So among the many tricks I did explain the bread at the beginning remained a mystery, I still remember the first loaf of bread that could easily be used in the foundations of a skyscraper was so hard, with time trials and even I managed to make my bread at home with water, flour, baking powder and cubes of the arms work.
With the machine are all capable of mixing, the best part is hitting the ground with his hands on a pastry board: Relax and vents!
In recent months I have made a huge leap: after a course taught by a baker who serves the Notre gas (the buying group that adheres to and where I found many opportunities for shopping and healthy cooking, organic, or sustainable especially good) I brought home good advice on how to create the yeast in the house, then I studied books and internet and I've been busy.
methods are mainly two: the chariot is a sourdough starter that is created with water and flour a tiny bit of yeast that acts as a starter, and the sourdough (in fact call it that) that's just flour and water and a little secret ingredients, who puts sugar, some malt, some yogurt.
Sourdough is a revolution in the kitchen from when you change everything because it's like a child. In fact it is a living being, or rather a home for so many little creatures powder, enzymes and bacteria trapped in the air, living and well in yeast.
Every few days you have to feed with water and flour and in turn carve their house raising and strengthen it's always a bit 'more ... so you do not have the courage to throw away if not needed anymore .. in fact there are people who have been handed down for generations, the yeast!
I'm more practical and I think I'll keep my yeast in life until I go on vacation, so then I can always recreate: the so afondamentale is that I made the bread that is delicious and probably none or very few of you in the mouth naturl taste of leavened bread that is a thousand times different from what you buy in the bakery (maybe 10 bakers throughout Italy in all still have the desire and the courage to use the sourdough yeasts and non-industrial).
I know that taste and smell the photos do not come here but my production on Sunday:
So among the many tricks I did explain the bread at the beginning remained a mystery, I still remember the first loaf of bread that could easily be used in the foundations of a skyscraper was so hard, with time trials and even I managed to make my bread at home with water, flour, baking powder and cubes of the arms work.
With the machine are all capable of mixing, the best part is hitting the ground with his hands on a pastry board: Relax and vents!
In recent months I have made a huge leap: after a course taught by a baker who serves the Notre gas (the buying group that adheres to and where I found many opportunities for shopping and healthy cooking, organic, or sustainable especially good) I brought home good advice on how to create the yeast in the house, then I studied books and internet and I've been busy.
methods are mainly two: the chariot is a sourdough starter that is created with water and flour a tiny bit of yeast that acts as a starter, and the sourdough (in fact call it that) that's just flour and water and a little secret ingredients, who puts sugar, some malt, some yogurt.
Sourdough is a revolution in the kitchen from when you change everything because it's like a child. In fact it is a living being, or rather a home for so many little creatures powder, enzymes and bacteria trapped in the air, living and well in yeast.
Every few days you have to feed with water and flour and in turn carve their house raising and strengthen it's always a bit 'more ... so you do not have the courage to throw away if not needed anymore .. in fact there are people who have been handed down for generations, the yeast!
I'm more practical and I think I'll keep my yeast in life until I go on vacation, so then I can always recreate: the so afondamentale is that I made the bread that is delicious and probably none or very few of you in the mouth naturl taste of leavened bread that is a thousand times different from what you buy in the bakery (maybe 10 bakers throughout Italy in all still have the desire and the courage to use the sourdough yeasts and non-industrial).
I know that taste and smell the photos do not come here but my production on Sunday:
bread is a modern alchemy, or rather timeless combine physics and chemistry, passion and intelligence, experience and imagination. Create it from scratch is like giving life to matter, then eat the results is to take the life of matter and do it again in a continuous cycle of our tastes, smells and delights. A self-centered tendencies
hobby or a way of passion for life?
hobby or a way of passion for life?
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