Bread and Mother Yeast: 70 Recipes With Sourdough to Make Bread, Pizza, Focaccia and Desserts!

By Daniel Silva

Do you want to make wonderful crunchy bread on the exterior and honeycomb on the inside?
Delicious pizza and authentic desserts?
Have you tried making sourdough before but it didn't turn out the way you wanted?
 Have you looked for information all over the place but constantly come up empty-handed?

How may "Bread and Mother Yeast" assist you practically? You will receive the following information, as well as much more:
Techniques for making excellent, fragrant, and authentic bread are simplified.
Hundreds of practical tips, cooking times, and more information
The specific recipe for making and managing sourdough and Li.Co.Li (liquid sourdough starter)
70 precisely balanced dishes, split into four sections in the book:
Bread
Sweet and savory treats
Pizza Sweets

• Language: English
• Publisher: Edwards Howard
• Release date: May 7, 2023
• ISBN: 9798223979173

Book preview

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Table of Contents

An overview of flours

What is Flour

Soft wheat flours

How to recognize the real wholemeal flour from the reconstructed one?

The Power of Flour

Strength of the flours and average leavening times:

Doughs: direct, indirect and semi-direct method

Autolysis: what is it and what is it for?

Puntata, staglio, starch, folds and leavening baskets

The cuts on bread

Cooking techniques

Cooking Bread with Refractory Stone

Cooking Bread in a Cast Iron Pot

Cooking Pizza

Pizza in baking tin

Refractory stone

Pan/grill cooking

The recipe of Li.Co.Li (liquid sourdough)

Liquid Sourdough (Li.Co.Li) the recipe

The Recipe of Solid Sourdough

Refreshments: what they are and what they are for

The Binding and Sourdough Sourdough

Transforming Li.Co.Li into Sourdough

Transforming Mother Yeast into Li.co.Li

Yeast conversion

BREAD RECIPES

Homemade bread

Altamura bread

Bread with Mixed Flours

Ciabatta bread

Rye Bread with Pumpkin Seeds

Tomato Sandwiches

PIZZA RECIPES

Soft High Hydration Pizza

Pizza in Bowl

Focaccia with re-milled semolina

Stuffed Rustic Pizza

Ideas of Toppings for Pizza

Fried calzoni

RECIPES FOR DESSERTS

Pan Brioche donut with apples

Mimosa cake with pineapple

Mimosa cake with chocolate

Nutellotti (Nutella biscuits)

Babà Neapolitan

Maritozzi with Cream

Breakfast dessert

Shortcrust pastry

Chocolate cake

Soft Donut

Bicolor Rusks

Bread and Mother Yeast: 70 Recipes With Sourdough to Make Bread, Pizza, Focaccia and Desserts!

Author: Daniel Silva

An overview of flours

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Farine

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Flour is probably one of the oldest food products, it has accompanied the evolution of our civilization . Wheat appears to originate from Asia Minor, in the so-called Fertile Crescent adjacent to the Tigris and Euphrates rivers. It is certainly among the first crops made by man. In fact, there are numerous testimonies found in Egypt, relating to the cultivation, harvesting and grinding of wheat or similar cereals, and finally to the production of bread. Other historical testimonies we find them in ancient civilizations such as: Chinese, Babylonian and Assyrian.

What is Flour

Flour is the product that is obtained from the grinding of cereals or other products for food use. Normally the term flour in common use refers to soft wheat. When the term semolina is used instead, it refers to durum wheat. Both are the most used flours in the world, in fact they enjoy extensive regulation for the protection of collective health. The current European and non-EU standards guarantee certain characteristics of the finished product. Certain pesticides can be used, in the quantities and in the periods established by law.

Soft wheat flours

Regularly consuming soft wheat flour such as Type 00 and 0 is not recommended as it is low in fiber and makes starches easily assimilable. What does this mean for our health? An increase in blood sugar and insulin, for this reason it is preferable to consume more foods rich in fiber, for example with wholemeal flour. The benefits I want to show you are many.

For example, the high fiber content gives a sense of satiety, facilitates the intestinal tract, reduces the absorption of fats and cholesterol. It is also rich in vitamins of group E and group B.

Unfortunately, however, soft wheat flours are the most used and widespread worldwide. There are various types: Type 00, Type 0, Type 1, Type 2 and Integral Flour.

Type 00

It is obtained by grinding the grain of wheat, from which both the bran, which is a source of fibre, and the germ, which is a source of vitamins and minerals, are eliminated.

Type 0

Unlike Type 00 flour, it has a minimal percentage of residual bran in the flour.

Type 1

Contains a higher percentage of bran than the flours mentioned above.

Type 2

This flour contains almost completely all the parts of the bran that we find originally in the wheat.

Wholemeal flour

It contains the whole grain of wheat, even if as we have already said, not all flours defined as wholemeal are so in the full sense of the word. For this purpose I advise you, before buying it, to check the label carefully, and therefore the nutritional values.

Wholemeal flour is the best in terms of nutrients, as it retains the wheat germ, vitamins and minerals of the grain. Substantially as in antiquity, to be defined as truly wholemeal, the flour must remain intact, deprived only of impurities.

It is then subjected to grinding by means of mechanical forces. However, with the modernization of industrial processes, there have been some changes in the production process to increase the margins of multinationals. How? To produce wholemeal flour, in most cases, producers use refined Type 0 flour to which they directly add bran (reconstructed wholemeal flour).

Visually there is no difference between the two flours, integral and integral reconstructed, but nutritionally there is a big difference. Reconstructed wholemeal flour contains much lower amounts of minerals, vitamins, enzymes and fats. These substances are particularly important from a nutritional point of view.

Furthermore, the germ taken from the grain is sold separately, further increasing the profit margin. Another reason is the fact that the flour is preserved longer if deprived of the wheat germ, because it remains much drier.

How to recognize the real wholemeal flour from the reconstructed one?

Since you will easily find fake wholemeal flour in the supermarket, I advise you to pay attention to the label.

Focus first of all on organic and stone-ground flours. Again, however, read the label. If you read wholemeal flour and between brackets (wheat flour) and bran, you are faced with a 00 flour with the addition of bran, so it is a reconstructed flour poor in nutrients beneficial to our body. Even better if you buy a grain flour ancient.

Modern grains have been genetically modified by gamma ray bombardment. What are the consequences of such wicked actions? Drastic decrease in the quality of