Giuseppe Nastiene 301 min.Lemon infused oil, for your breads or for your salad dressingsLemon skins I am making a lemon infused oil. I'm boiling the skins 6 times from cold water to boiling water, changing the water at every ...
Giuseppe Nastiene 221 min.Why do you score the bread?Once upon a time, I was asked why do bakers score their bread. and I said: " it is all because of fashion, it is only the way people feel...
Giuseppe Nastiene 151 min.In the search for the best sourdough bread in Adelaide.In October 2020 I have been on the hunt to find the most delicious sourdough bread made by professionals. It was in surprise that other ...
Giuseppe Nastiene 11 min.Welcome 2021I would like to wish everybody a great start of the year. I will tell you what i have learnt from this past year. I've learnt that life i...
Giuseppe Nasti29 de dic de 20201 min.Sourdough for beginnersThis post is for all beginners, sourdough bakers and sourdough dreamers. Keep reading to become successful faster than what you have ever...
Giuseppe Nasti19 de dic de 20201 min.The stiff starter, better called pasta madreToday I wanna explain to you why and when we need to soak our stiff starter. The stiff starter or better called pasta madre is simply a s...
Giuseppe Nasti19 de nov de 20202 min.How to finally make croissantToday's video will show the most important steps to make a nice flaky sourdough croissant. Rich in butter and deep in flavour. What are t...
Giuseppe Nasti16 de nov de 20202 min.The number 1 ingredient of succesful sourdough is...Hi there. Many of you have searched and looked everywhere for the right recipe, because all that you are doing is not giving you what you...
linawood30 de oct de 20201 min.Pao de Queijo with Sourdough Starter - Brazilian Cheesy Bread This week we’re taking a journey to Brasil, making the wonderful Pão de Queijo or cheese bread. This bread is traditionally made with tap...
linawood22 de oct de 20202 min.Making Brioche at Home with Sourdough CultureBrioche is a sweet, soft and pillowy French bread. It’s also known as a Viennoiserie. What separates it from a regular bread is that it r...
Giuseppe Nasti19 de oct de 20202 min.The importance of starting from zero (in sourdough baking)This is mainly a practical tale. A tale of faith. I have been so frustrated for so many years, trying to bake a loaf of bread using the s...
linawood15 de oct de 20201 min.How to Make a Voitek SourdoughVoitek bread is made with multiple flours—we like to use rye, wholemeal, semolina (or spelt) and white. Giuseppe was inspired to make it ...
linawood8 de oct de 20201 min.Giuseppe's Method for a Fluffy, White Sourdough LoafFor this white sourdough you’ll need: - 500g of white flour - 300g water - 100g starter - 12g salt Begin by mixing 100g of starter with 3...
linawood2 de oct de 20201 min.Making a Stiff Starter From a Water StarterLet’s first discuss the difference between a wet (high hydrated) starter and a stiff starter. A wet starter is usually maintained at a wa...
linawood17 de sep de 20201 min.Making Sourdough CiabattaIn today’s blog we’re going to show you how to make a traditional, Italian Ciabatta. In Italy, we love to use ciabatta to make sandwiches...
linawood17 de sep de 20202 min.Mastering High Hydration SourdoughToday we’re going to talk about high hydrated sourdough baking. Generally, sourdough breads have a hydration level of around 65% to 100% ...
Giuseppe Nasti6 de abr de 20201 min.Chocolate nougatWe would need the following ingredients: egg whites 75 g Sugar525 gr Water 18 gr Glucose 135 gr Honey 375 gr 450 gr dark chocolate 66% 12...
Giuseppe Nasti10 de feb de 20204 min.Hanna Dela Cruz, sharing the heritage through bakingA couple of weeks ago I had the honor to interview Hannah Dela Cruz, she is an amazing baker, and during our interview for The “Healthy N...
Giuseppe Nasti4 de feb de 20201 min.Baking 101.Today’s post is of major importance for all new bakers, beginners and people who are thinking to get floury and start baking professional...
Giuseppe Nasti2 de feb de 20205 min.COLOMBA, the Italian sweet Easter bread, like a Panettone.Many people have asked me to share my Colomba recipe and now after a week since I first baked it, this year I feel confident enough to sh...