Beginner's Handbook for Cheese Makers
My first book is out! ✨
I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. First edition of the book arrived at from the printing press. As this is a limited, private edition, the first run will sell out quickly.
Basic recipe for homemade sourdough. There are a million variations on these recipes, it's worth experimenting: wholemeal, spinach, free, etc... I'll bring you more.
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
- 600 g flour white
- 400 g sourdough active or residual for disposal
- 20 g oil olive
- 5 db Egg all
- 10 g salt
Instructions
- The ingredients are simply poured together, kneaded by hand or by machine. Leave to rest for half an hour.
- If you want a healthier, more digestible pasta, once a few hours have passed and the fermentation process has started, refrigerate for 24 hours and then continue.
- On a floured surface, divide the dough into small pieces, I used a machine to stretch and cut, but of course you can also stretch and roll by hand.
- You can hang it to dry or dry it on a towel, just make sure that the dough does not stick, flour it well!
- Storage: can be dried out in a cool, dry place in about 24 hours. If the dough is completely dry all over, it can be stored in an airtight bag for up to 1 year before cooking.
- If you want to cook them fresh, let them dry for about 1 hour and then cook them in boiling salted water for about 4-5 minutes.
Have you tried this recipe?Write in the comments that you made it!
