Ca Mia Breadlab

Buonasera a tutti ! Giusto in tempo per le festività natalizie, finalmente riesco a postare la ricetta del Panettone classico fatto in casa ...

Bisciola della Valtellina B uona domenica a tutti ! Dopo gli ultimi eventi che mi hanno visto impegnato nell' organizzare corsi e...

Hello everyone! This article that will talk about a well known method every sourdough baker practice: Folding the dough. Also known ...

A balanced dough on the bench waiting  for scaling  ... Autumn came, with the first snow and made everything quiter. The fo...

One of the most used and easiest pre-ferment for breads. Basically a rough mix of water and flour in the same quantity (1:1) inoculate...

Pasta madre Is the first natural ferment I did create myself. Here in Italy is the most well known sour ferment. Basically it's a s...

Should start from ...the starters! Sorry for the game of words, but it s true. Since usually (but not always, as we will see in the future)...