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Tecnica cottura Pizza in Teglia/Pala
Valvola aperta/chiusa o gestione mista ?
3 Replies388 Views10/3/2021, 12:43Thirty years of knowledge on sourdough fermentation: A systematic review
E' una review sui maggiori studi effettuati negli ultimi 30anni sul lievito madre - E' bellissima!
2 Replies163 Views9/2/2021, 18:14- 24 Replies712 Views7/4/2020, 11:36
- 5 Replies1,458 Views7/11/2019, 11:40
- 10 Replies434 Views19/2/2019, 12:29
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8 Replies2,133 Views18/1/2019, 17:20- 7 Replies175 Views9/1/2019, 15:55
- 12 Replies109 Views31/12/2018, 13:01
- 10 Replies1,141 Views12/12/2018, 11:31
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- 9 Replies283 Views19/11/2018, 12:10
- 13 Replies374 Views14/11/2018, 15:43
Panettone -> Cuocere in salita 120/30/40/50/60 ogni 10'
Perchè e cosa cambia rispetto a temperatura standard fissa.
in lievitati10 Replies1,037 Views31/10/2018, 10:37- 14 Replies2,186 Views14/6/2018, 15:16
- 7 Replies94 Views6/6/2018, 10:04
Con Biga di Acqua Fermentata di Lino,Chia,Zucca
Farina 50%tipo2 e 50%00
Mix 50% tipo2 40% 00 10% SRGD
Castel di Sangro (AQ) -
Impasto 24h con PDR
Un metodo alternativo....di cottura.