Food Science and Molecular Gastronomy
Speedy post, as I am swamped this week (and the next too! :P) and things have inevitably accumulated. By the way, I take the opportunity to communicate a change in the schedules ;) The Thursday post, the one with the weekly recipe, will now be the Friday post. Unfortunately, in just two days I had to rush a bit too much to prepare a recipe deserving that name. You will still have two posts per week, but on a different schedule.
Read MoreLast recipe, at least for a while, of the series baking. Next week, we will start a very different topic, much more summery, I am happy to say :)
Read MoreI 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 MoreTogether 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 MoreHave you tried the molecular bruschetta? Isn’t it fast to make? Today, things are going to be a little trickier: we will revise an Italian classic recipe in a molecular gastronomy way. Get your whipping siphon ready, today we are going to prepare chicken on pepper foam.
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