Pasta Madre 2011. I Germogli.
Bologna, 19 Marzo 2011
Corso di Panificazione Casalinga a Pasta Madre.
Bologna, 27 Marzo 2011.
Sunday, March 27, 2011
Thursday, March 10, 2011
Loan Application Sample
meine Version von Pumpernickel Sourdough
Meine Version von Pumpernickel
pane tutto-farro con semi misti
300 grammi di pasta madre rinfrescata
460 grammi di impasto di farina Spelt autolysis in 4 hours (important: I was doing other experiments on barley flour, and then I used this mixture ready. Alternatively you can use about 300 grams of barley flour and 160-180 grams of water)
300 grams of organic einkorn grains of farro cooked
2 tablespoons sesame seeds 1 tablespoon
flaxseed
1 tablespoon of flax seed golden
1 tablespoon extra virgin olive
salt
could not be easier. Mix all ingredients together, trying to be patient enough for the moisture high that it makes the bread from sticking a bit 'too much to our fingertips. Once you have a smooth dough, let stand a few hours (3-4 hours if you used the dough "Autolytic" like me. A little 'more perhaps otherwise).
Once a satisfactory rise, form a loaf and place in a loaf pan lined with parchment paper, in which to continue rising for a couple of Oretta.
Bake at 220 ° C for 10 minutes and then descended to 180 ° until after cooking (30 minutes).
Ps The dough is wetter than usual and then straight from the oven, perhaps there will still seem a little 'raw'.
Ps 2. The traditional recipe involves cooking molto più lunghe a temperature più basse. Potreste anche provare a cuocere il tutto a 180°C fin da subito. 
Questo slancio di cultura culinaria germanica mi porta indietro di qualche settimana, al Biofach di Norimberga.
E poi va ancora indietro nel tempo, da quando da piccino è cominciata la mia passione per i pani di segale prima e per i pani super integrali di segale poi.
Il Pumpernickel , per chi non lo sapesse, non è un pane di zucca (?) ma un tradizionalissimo pane di segale tedesco, della regione della Westfalia in primis ma che poi si è diffuso in tutti i paesi germanofoni (e l'ho visto perfino in alcuni supermercati di Malta). La sua peculiarità fondamentale è la presenza, nell'impasto, di chicchi di segale interi , che danno al pane quella forma e consistenza caratteristica, una buona dose di umidità residua (e quindi una buona durata del prodotto) e sopratutto un contenuto di fibre decisamente alto.
Per altro, c'è wikipedia .
Questo mio esperimento parte quindi dall'incontro con un produttore di questo tipo di pane e si unisce all'esigenza di fare fuori un pacchetto di farro monococco biologico acquistato l'anno scorso a Fa' la Cosa Giusta e prossimo alla scadenza.
Qui quindi a farla da protagonista è il farro, che, sia in chicchi che in farina, si unisce a una bella varietà di semi oleosi per una colazione più che nutriente.
E l'avete mai provato col burro salato?
pane tutto-farro con semi misti
300 grammi di pasta madre rinfrescata
460 grammi di impasto di farina Spelt autolysis in 4 hours (important: I was doing other experiments on barley flour, and then I used this mixture ready. Alternatively you can use about 300 grams of barley flour and 160-180 grams of water)
300 grams of organic einkorn grains of farro cooked
2 tablespoons sesame seeds 1 tablespoon
flaxseed
1 tablespoon of flax seed golden
1 tablespoon extra virgin olive
salt
could not be easier. Mix all ingredients together, trying to be patient enough for the moisture high that it makes the bread from sticking a bit 'too much to our fingertips. Once you have a smooth dough, let stand a few hours (3-4 hours if you used the dough "Autolytic" like me. A little 'more perhaps otherwise).
Once a satisfactory rise, form a loaf and place in a loaf pan lined with parchment paper, in which to continue rising for a couple of Oretta.
Bake at 220 ° C for 10 minutes and then descended to 180 ° until after cooking (30 minutes).
Ps The dough is wetter than usual and then straight from the oven, perhaps there will still seem a little 'raw'.
Ps 2. The traditional recipe involves cooking molto più lunghe a temperature più basse. Potreste anche provare a cuocere il tutto a 180°C fin da subito.
Wednesday, March 9, 2011
Java Installation Installer Was Interupted
2011, shoots
Il 19 Marzo 2011, presso la Scuola Steineriana Maria Garagnani di Bologna, la Comunità del Cibo insieme all'Associazione per la Pedagogia Steineriana organizza "Pasta Madre - i germogli" , una tavola rotonda sulla ricerca e la coltivazione di varietà antiche di cereali in biodinamica.
Parleremo della cura della filiera del pane e della pasta, della coltivazione dei cereali, principale alimento quotidiano, insieme ad esperti nutrizionisti, agricoltori e agronomi.
Verranno presentati i risultati di progetti avviati proprio durante previous editions of sourdough, which have seen a steady increase in attendance up to the 200 people of 2010.
To see the detailed program go here . 
Parleremo della cura della filiera del pane e della pasta, della coltivazione dei cereali, principale alimento quotidiano, insieme ad esperti nutrizionisti, agricoltori e agronomi.
Verranno presentati i risultati di progetti avviati proprio durante previous editions of sourdough, which have seen a steady increase in attendance up to the 200 people of 2010.
To see the detailed program go here .
Tuesday, March 8, 2011
Methotrexate Toxicity Symptoms
talk about us ... Baule Volante!
Baule Volante , historical company in the distribution of organic food, decided to speak to us in its bimonthly newsletter "News Volante reaching more than 5,000 stores specializing in organic whole Italy! How
Food Communities sourdough want to thank them for space and visibility that we have granted, as we want to thank all those who speak of us!
(this the way, if you're companies, magazines, blogs, websites, etc. ... and speak of our initiatives, the "shop" in the first place, and we'll publish it here, tell!)
Thank you all.
Baule Volante , historical company in the distribution of organic food, decided to speak to us in its bimonthly newsletter "News Volante reaching more than 5,000 stores specializing in organic whole Italy! How
Food Communities sourdough want to thank them for space and visibility that we have granted, as we want to thank all those who speak of us!
(this the way, if you're companies, magazines, blogs, websites, etc. ... and speak of our initiatives, the "shop" in the first place, and we'll publish it here, tell!)
Thank you all.
Saturday, March 5, 2011
Silver Strappy Sandals For Wedding
Course Baking with sourdough
We therefore expect to Sunday, March 27, in Bologna, at the headquarters of the Friends of Babette in Via San Felice 116 ( here, in practice ).
For more information, click on the flyer or contact us via this site! Over the next days post, also on this site, all updates and interesting news!
Finally, by popular demand, here come our course home baking with sourdough.
Five hours of discussions on the flour, yeasts and Pickles ... five hours of hands-on and rumors, questions, thoughts and explanations on the yeast, and how to get a good bread at home without losing sleep .
Organized by the Community Food sourdough , our first course will be taught by his friend Jade, of Rome, which for years has been organizing highly successful courses of bread (but also very practical and reflexive anthropology) in equity for its association : House of Food, by which our community is "twinned".
For more information, click on the flyer or contact us via this site! Over the next days post, also on this site, all updates and interesting news!
Given the limited number of places available, in order to ensure a peaceful and clear lecturer, reservation is needed.
Burn With Subtitles Nti
A video that speaks to us!
Our friend Mary, who deals Apennines Forlì, is a huge fan of baking with yeast, and has created an interesting video - you can find recipes on his channel on youtube!
In this video, which explains how to take care of this "dispute unspeakable" (his words :-)) also mentioned our community!
watch and share ...
Our friend Mary, who deals Apennines Forlì, is a huge fan of baking with yeast, and has created an interesting video - you can find recipes on his channel on youtube!
In this video, which explains how to take care of this "dispute unspeakable" (his words :-)) also mentioned our community!
watch and share ...
Monday, February 28, 2011
Free Online Sample Of Church Letter
Come take a cake at Cafe de la Paix
First I must apologize to everyone, "and not drug dealers, and above all friend Antonella for the delay in publishing this post and especially for my absence (giustificata! I was in Nuremberg for work) to the fantastic presentation of the book "Mother Dough" last Sunday at Caffe 'de la Paix.
sull'esauriente As you can read reports on the website of the book by Antoine ( link here) the presentation went very well (I had no doubts), sign of the growing for our beloved sourdough bread and a quality, tasty and digestible.
Given the great success of this event soon organize other similar form, but ... if you have ideas, suggestions and tips are welcome!
Now I'm looking for some 'statistics
:-) How many of you were at the presentation? You have all purchased the book?
And forgive me for my absence (but quickly recovered), a bit below 'photos:
sull'esauriente As you can read reports on the website of the book by Antoine ( link here) the presentation went very well (I had no doubts), sign of the growing for our beloved sourdough bread and a quality, tasty and digestible.
Given the great success of this event soon organize other similar form, but ... if you have ideas, suggestions and tips are welcome!
Now I'm looking for some 'statistics
:-) How many of you were at the presentation? You have all purchased the book?
And forgive me for my absence (but quickly recovered), a bit below 'photos:
Wednesday, February 23, 2011
Tuesday, February 15, 2011
Saturday, February 12, 2011
Allergic To Elizabeth Arden What To Do
A bread that knows autumn
important addition to the nutritional values, chestnut flour is great for flavor and aroma can be brought to the bread. They taste sweet but wild, who knows of wild berries and sunset.
This recipe, a bread that knows autumn, is primarily an experiment (or process-empty pantry).
Then it becomes a breakfast breads, fantastic with a little 'honey in the morning, but at the same time is a very interesting bread served with cheese and composed.
As you will see in the recipe, I used the dough around 300 grams of dough "autolytic ( see previous post), but only for convenience in what I was doing other experiments with autolysis. If you do not have time or desire to prepare you too un'autolisi above, you can replace approximately 300 grams with 200 grams of wheat flour and 100 grams of water. But if you're feeling in the eye and certainly can not go wrong.
A bread that knows autumn
chestnuts figs raisins
400 grams of dough ready
350 grams of dough "Autolytic" (replaceable as mentioned above)
8 tablespoons chestnut flour
250 grams of warm water
2 tablespoons agave (or honey or malt, maybe chestnut)
2 tablespoons extra virgin olive oil Olive
6 tablespoons of raisins (or more)
5-6 dried figs, cut into four parts
salt Mix the dough with water and ready-mix "Autolytic "(a neologism ???), then add the remaining ingredients (salt at last) continuing to mix vigorously. Dough will be a bit 'touchy, tough, and for this you should not feel despondent but continue to mix for good until you got a smooth and uniform.
let rise for 4-5 hours, until nearly doubled, then the formed loaves of about 500-700 grams. Let rise again for a couple of Oretta until you feel the soft dough under your hands.
Bake at maximum temperature for about 10 minutes, then finish cooking at 180 ° C.
Ps Be careful when cooked, especially at the bottom of the loaves, as the chestnut flour tends to burn faster than other flours.
The chestnut flour is a very important product for our Apennines. Only been here for me on the hills between Bologna and Modena, it is easy to find, among the traditions of rural households, this flour-based dishes, such as ciacci, the Menni, the chestnuts and chestnut polenta.
down a bit 'more, from the Tuscany, it is common to find breads made with chestnut flour, such as the delicious Moroccan Casola .
E 'Needless to say, chestnut flour was once the flour to the poor, used when it was difficult to have cereals such as wheat and barley.
course, as often happens, today's meal Chestnut is treated as a niche product, sometimes difficult to find and often very expensive.
important addition to the nutritional values, chestnut flour is great for flavor and aroma can be brought to the bread. They taste sweet but wild, who knows of wild berries and sunset.
This recipe, a bread that knows autumn, is primarily an experiment (or process-empty pantry).
Then it becomes a breakfast breads, fantastic with a little 'honey in the morning, but at the same time is a very interesting bread served with cheese and composed.
As you will see in the recipe, I used the dough around 300 grams of dough "autolytic ( see previous post), but only for convenience in what I was doing other experiments with autolysis. If you do not have time or desire to prepare you too un'autolisi above, you can replace approximately 300 grams with 200 grams of wheat flour and 100 grams of water. But if you're feeling in the eye and certainly can not go wrong.
A bread that knows autumn
chestnuts figs raisins
400 grams of dough ready
350 grams of dough "Autolytic" (replaceable as mentioned above)
8 tablespoons chestnut flour
250 grams of warm water
2 tablespoons agave (or honey or malt, maybe chestnut)
2 tablespoons extra virgin olive oil Olive
6 tablespoons of raisins (or more)
5-6 dried figs, cut into four parts
salt Mix the dough with water and ready-mix "Autolytic "(a neologism ???), then add the remaining ingredients (salt at last) continuing to mix vigorously. Dough will be a bit 'touchy, tough, and for this you should not feel despondent but continue to mix for good until you got a smooth and uniform.
let rise for 4-5 hours, until nearly doubled, then the formed loaves of about 500-700 grams. Let rise again for a couple of Oretta until you feel the soft dough under your hands.
Bake at maximum temperature for about 10 minutes, then finish cooking at 180 ° C.
Ps Be careful when cooked, especially at the bottom of the loaves, as the chestnut flour tends to burn faster than other flours.
Friday, February 11, 2011
Bsrb Recruitment 2010
Sourdough in a book!
Dear friends, as I am sure many of you already know, our friend Antonella published a few months ago, a very interesting book entitled "Sourdough: 64 illustrated recipes for breads, pastries and savory snacks" , published by Edagricole. We
we peeled and we found it very interesting ... and now it is time to put all hands-on! In collaboration with then
Edagricole and Caffe 'de la Paix (and of course Antonio in the first place) we are happy to invite you to the presentation of the book (and others) Sunday, February 20, 2011 from 17.30 to Caffe' de la Paix, in Bologna.
To all dealers will be present sourdough practiced a special discount of 10% purchase the book! 
Dear friends, as I am sure many of you already know, our friend Antonella published a few months ago, a very interesting book entitled "Sourdough: 64 illustrated recipes for breads, pastries and savory snacks" , published by Edagricole. We
we peeled and we found it very interesting ... and now it is time to put all hands-on! In collaboration with then
Edagricole and Caffe 'de la Paix (and of course Antonio in the first place) we are happy to invite you to the presentation of the book (and others) Sunday, February 20, 2011 from 17.30 to Caffe' de la Paix, in Bologna.
To all dealers will be present sourdough practiced a special discount of 10% purchase the book!
Best Mid Range Reciver
-like strip. Autolysis and pastes hydrated. Breakfast is
This recipe is the first in a series of experiments I'm doing with the technique of ' autolysis. The name can be frightening but is a very simple process that helps bread (especially if you use sourdough) to obtain more leavened dough, soft, airy, where the gluten is well "stretched".
This procedure is often used when you want to get bread or baguette type slippers.
In two lines, it is to prepare a dough of flour and water (do not add so the dough at this time) and let it rest a few hours (from one to 24 hours) so that moisture will activate through this particular activity enzymes that facilitate, as mentioned, the "relaxation" of the protein (gluten) and breakdown of starch.
I will strive in the coming days to prepare a text a bit 'more clearly and to make technical and other experiments, for now be content with that.
-like CIABATTA
very hydrated with a mixture of 3 hours before autolysis
1200 grams of flour and water dough to rest for 3 hours (velomente mixing about 800 grams of flour and 400 grams of water, until to form a small loaf of rest at constant temperature for three hours)
300 grams of dough ready
200 grams of flour type 0
250 grams of warm water
3 tablespoons extra virgin
1 tbsp agave (or malt or honey)
salt
Once prepared, the first batter "Autolytic" (see above) in order to add all the ingredients (salt at last) and mix vigorously until the dough is smooth and uniform. You should try
, kneading, the dough easier to work through just three hours of autolytic enzyme activity in the dough. Now proceed as usual: let stand 3-4 hours until doubled, to form Other details and let rest another hour (or two, depending on temperature and strength of our yeast) and then bake at maximum temperature for the usual 10 minutes, then finish cooking at 180 ° C.
Note: The dough is very hydrated, and rest in the pan before baking tends to collapse. It 'important to pay close attention to the times and bake as soon as we feel "ready."
Tuesday, February 1, 2011
Monday, January 31, 2011
Gta Vc Unhandled Exception: C000005
SEMINARIO DI REIKI 1° E 2° LIVELLO
REIKI IL DONO DI TE A TE STESSO
IL CENTRO OLISTICO MIKHAEL ORGANIZZA
un seminario di 1° e 2° livello nei giorni 24, 26 e 27 febbraio.
Viterbo, via F. Ricci 35 c - info 335 7895591
Reiki Master Bonucci Sara
Giovedì 24 febbraio 2011 ore 21.00 presentazione;
Sabato 26 febbraio 2011 dalle ore 15.00 alle 20.00;
Domenica 27 febbraio 2011 dalle ore 10.00 alle ore 19.00.
Il Reiki è un metodo naturale che mira a ristabilire nell’individuo il corretto equilibrio energetico favorendo un sempre maggiore well-being.
designed and coded in Japan around 1920 by Mikao Usui, a Buddhist and researcher, Reiki is practiced today and spread around the world.
The Japanese word Reiki stands for the connection between the Universal Energy (Rei: pure creative potential, the Spirit Governor of all things) and the Energy Equipment (Ki: the stream of life that animates all manifestations of ' existence).
The Reiki practitioner is able to consciously draw the energy or life force (also known as Bio-energy or Prana) and pass it and channel it through his hands on himself and on others to promote, well, lo scioglimento dei blocchi e delle congestioni energetiche.
designed and coded in Japan around 1920 by Mikao Usui, a Buddhist and researcher, Reiki is practiced today and spread around the world.
The Japanese word Reiki stands for the connection between the Universal Energy (Rei: pure creative potential, the Spirit Governor of all things) and the Energy Equipment (Ki: the stream of life that animates all manifestations of ' existence).
The Reiki practitioner is able to consciously draw the energy or life force (also known as Bio-energy or Prana) and pass it and channel it through his hands on himself and on others to promote, well, lo scioglimento dei blocchi e delle congestioni energetiche.
- Il Reiki sollecita l’auto-guarigione naturale.
- Il Reiki potenzia e riequilibra la circolazione energetica in tutte le aree del corpo.
- Il Reiki avvia processi di disintossicazione per l'eliminazione delle tossine.
- Il Reiki induce uno stato di profondo rilassamento.
- Il Reiki si adegua alle necessità naturali del soggetto.
- Il Reiki è compatibile con altri metodi di guarigione.
- Il Reiki lavora su tutti i livelli: fisico-mentale-emozionale-spirituale.
- Con il Reiki si possono trattare persone che non sono fisicamente presenti (trattamento
a distanza).
a distanza).
- Una volta che sei stato iniziato al Reiki, questo sarà tuo per sempre.
- L'energia Reiki fluisce da sola (non occorre dirigerla o manipolarla).
- Non serve concentrazione mentale.
- Un praticante Reiki non rischia di ricevere le negatività (energie) degli altri.
- Il Reiki non è un sistema di credenze (non è una religione).
- Il Reiki e il potere di guarire dell’Universo aiutano a sviluppare la propria crescita
personale: il Reiki può diventare un vero e proprio percorso spirituale.
personale: il Reiki può diventare un vero e proprio percorso spirituale.
Giving Up Smoking Joint Pain
rye ...
Devo dire che mi ritrovavo una pasta madre appena rinfrescata con frumento di tipo 0, molto forte e poco acida, che stavo utilizzando per impasti molto idratati tipo "ciabatta" (vedere prossimi post).
E nello stesso tempo, avevo giusto giusto un pacchetto di mezzo chilo di farina integrale di segale biologica...allora mi sono detto: perchè non soddisfare i desideri di chi in casa reclamava un pane di segale "In the mountains?
p.s. fate attenzione alle differenze tra kummel e cumino !
I must say that I have always been accustomed to see the loaves of rye in their classic form of low, round, spicy and soft, lightly floured: fragrant and tasty.
I love them, in the mountains, for breakfast, with mountain butter and homemade jam.
The rye bread is very tasty, also the presence of the classic spices (fennel, coriander, Kummel, fenugreek) makes it even facilmente digeribile nonchè abbinabile anche ai piatti più saporiti.
Questa volta ho provato a realizzarlo nella forma "a cassetta", per provare se una farina poco glutinosa come la segale potesse sostenere grosse lievitazioni in altezza.
Devo dire che mi ritrovavo una pasta madre appena rinfrescata con frumento di tipo 0, molto forte e poco acida, che stavo utilizzando per impasti molto idratati tipo "ciabatta" (vedere prossimi post).
E nello stesso tempo, avevo giusto giusto un pacchetto di mezzo chilo di farina integrale di segale biologica...allora mi sono detto: perchè non soddisfare i desideri di chi in casa reclamava un pane di segale "In the mountains?
And so, here goes:
400 grams of sourdough just refreshed, and ready enough hydrated
450 grams organic rye
250 grams of warm water
a tablespoon of fennel seeds, uno di coriandolo, e uno di kummel (se avete la trigonella, ancora meglio!)
un pizzico di sale
p.s. fate attenzione alle differenze tra kummel e cumino !
Come sempre, impastate gli ingredienti assieme, facendo attenzione ad ottenere un impasto gradevolmente omogeo ed elastico. Probabilmente troverete maggiori difficoltà a lavorare la segale, specie se integrale, per il suo basso contenuto di glutine e per la sua scarsa elasticità, ma lavorando un po' di gomito e polsi dovreste farcela!
Una volta ottenuto l'impasto fate lievitare fino a raddoppio (4-5 hours), make three folds and then placed in a mold to sandwich bread / plum covered with parchment paper.
let rise for another hour (or two) and then bake in a hot oven (250 ° C) for 10 minutes, then continue cooking for another 30 minutes at 180-200 ° C.
Do not be alarmed if the inside of freshly baked bread will seem very moist and "raw"! And 'normal rye flour remain more moist ... just wait the traditional half-day of settlement and the bread will be delicious!
Sunday, January 30, 2011
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