Sourdough or Lievito Madre, as we call it here in Italy, is a natural starter to liven bread or any baked goods. Here from my Kitchen in Como I share my tips on how to create and look after your own sourdough starter, and recipes to create beautiful Sourdough Breads.
Today I discovered a packet of hulled barley grains in the cupboard. Part of the lockdown shopping madness! While I could have made a nice tuscan Barley Salad, the kids here aren’t that crazy about that, so I decided to prepare some Barley Sourdough Bread. I have been making sourdough bread rolls and traditional Rounded …
Create your own Sourdough Starter, it is really very easy. During the COVID Lockdown we are all spending much more time at home, and its isn’t always possible to go out daily to find fresh bread, or to find yeast in the supermarket. Luckily most small shops and supermarkets still have flour, and that is …
7 Easy Steps to Create your own Sourdough Starter Read More »
1. How often should I feed my sourdough starter? The minimum is once a week for a starter kept in the fridge, or once a day for a starter kept out in room temperature. It all depends on how often you want to bake with your starter each week. If you don’t use it at …
Are you new to baking with Sourdough? This is a great easy recipe for delicious light sourdough bread rolls with that distinctive sourdough crust. Have you just created you every own Sourdough Starter and you are now ready to bake? If you don’t yet have a starter you can follow my 7 easy steps to …
This is the traditional Neapolitan Pizza Dough recipe that we use in our Cooking Class in Como, no oil, not too much salt, just perfectly elastic for gently shaping pizza by hand. Wafer thin base in the centre and bubbly crispy flexible crust. For a healthier option you can swap out up tp 50% of …
