White pizza with asparagus and cheddar: the recipe
Last 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 MoreLicoli, the liquid sourdough, and a little recap
Last episode of the series “leavening methods for baking”. We just missed one character that I am about to discuss in this post: the licoli.
Read MoreWhite 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.
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