Recently I purchased a copy of Italian baker Matteo Festo's Natural Leavening. It's an insightful introduction to Italy's approach to natural sourdough baking. Below are photos of my attempt at one of his formulas using grape must. Along with fabulous Sicilian flour, Molini Del ponte Nero, it led to a great loaf.
You must be logged in to post a comment.
Feel free to follow us on social media for the latest news and more inspiration.
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly...
This past week on Feb. 12th I headed to Brooklyn's Museum of Food and Drink to hear Karima Moyer-Nocchi, a food...
What did the finished product smell and taste like