Focaccia 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.

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Fresh 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.

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Berry jellies: the recipe with pectin

But now, let’s get back to fruit pastes or jellies. It is with much of joy that I announce that I finally squared the circle! More precisely, I manage to find a type of pectin that is easy to handle and gives reproducible results. The beauty of fruit pastes is that they can be prepared from juice. The purists might turn up their nose, but it is an option, in particular if the fruit you are looking for is not in season (and well, now, it is definitely not the right time for berries, and those you find in the grocery taste nothing :P).

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