Lemon 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 ...

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 ...

I 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...

This post is for all beginners, sourdough bakers and sourdough dreamers. Keep reading to become successful faster than what you have ever...

Today 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...

Today'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...

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...

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...

Brioche 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...

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...

Voitek bread is made with multiple flours—we like to use rye, wholemeal, semolina (or spelt) and white. Giuseppe was inspired to make it ...

For this white sourdough you’ll need: - 500g of white flour - 300g water - 100g starter - 12g salt Begin by mixing 100g of starter with 3...

Let’s first discuss the difference between a wet (high hydrated) starter and a stiff starter. A wet starter is usually maintained at a wa...

In 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...

Today we’re going to talk about high hydrated sourdough baking. Generally, sourdough breads have a hydration level of around 65% to 100% ...

We 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...

A 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...

Today’s post is of major importance for all new bakers, beginners and people who are thinking to get floury and start baking professional...

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...