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 ...
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