White pizza with poolish: the recipe
I must admit that the poolish gave me a lot of satisfaction. The dough had bigger bubbles than the one obtained with the biga, while the crust was definitely thicker and crunchier.
Read MoreIndirect methods of baking: biga and poolish
he world of baking is not all black and white (commercial yeast or sourdough), there is actually a wide zone of grey represented by the indirect methods of baking.
Read MoreFocaccia with tomatoes: recipe with biga
Together with poolish, biga is one of the indirect leavening methods. For the sake of clarity, direct methods are the common ones, where regular yeast is added directly to the other ingredients and the dough is left rise. The indirect method employs a pre-leavened dough made out of flour, water and regular yeast. The difference between biga and polish is in the percentage of water used: low with biga and high with poolish.
Read MoreFresh yeast or sourdough? A few tips to choose what's right for you
I hesitated about writing this post. The reason? I have never used sourdough. Usually, I prefer to write about things I tried, but, in this case, mea culpa, I can’t provide a direct experience with the sourdough. Anyway, I read a lot about it. Paradoxically, it was all the information I got that made me thinking if I really wanted to go on with sourdough. Until this week. I eventually thought it would have been useful to write a post on yeasts for all those people who, as me, are debating on which one to use.
Read MoreOrange jellies: the recipe with pectin
Here we are! I can’t wait to announce I finally got the results I wanted! Thick fruit jellies, with a firm texture. This time I used oranges (I bought a few Kg at Costco, lol :)) and I blended the pulp. This step allows achieving a certain density and a more indulgent texture.
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