Urination Brown Spotting

women traveling

This is the third year, almost a tradition.
Three years ago I drove the instinct or maybe the urge to go with Margaret to greet my grandfather in Bari Elena was 2 years old and Margaret seemed fatigued by the awkward presence of a sister no longer small nor great to enjoy potersela as a playmate. I decided to devote time exclusively and imagined a week around the South to make it known part of Italy whose charm always leaves me in the heart of an incurable nostalgia.

threw un'appello: I'm going to Bari on April 25, who will host me on the outward or return offer a workshop for local wool felt!

responses moved me: Gabriella from Cancellara and Gennaro from Pozzuoli, their friends, other members of their gas and associations welcomed us in a warm embrace and show us the true voice of their land in its various inflections.

Experience liked it so much that last year we did the same in Sicily: before and after Sbarcogas (meeting National Italian gas) in Petralia Sottana, Servas members , gas and other associations, the time flew and we were left with a great desire to return.

This year, another unmissable event has marked our route: Medicine Men are three to Saviore dell'Adamel for the entire month of June. Our journey will start from their meeting at the weekend June 18 to 20 to continue, depending on who will welcome us, to Venice, Ferrara, Po Delta, to finish the feast of AAM Terra Nuova Oasis St. Benedict in the following weekend.

I like the idea this year to take us behind and contaminate our sour dough years gives us an extraordinary bread and that helped me write the book F acciamo bread manual on sourdough bread. We'd find along the way individuals and groups willing to welcome us and you, to give room to mix it with his own, and maybe even find a wood stove around which to spend a day of true sharing.

entrusted to the sea of \u200b\u200bthe Internet our message in a bottle confident that you find comfortable berths.

Anna, Margherita and Elena

How We Can Beautiful And Tall

the sourdough bread - Easter fotosequenza

In the book I have not been able to put, add photos would increase costs. It 'been a few typographical error, the reissue slowly disappear. But here I can finally
go beyond the descriptions in words and acrobatic show stark (and then baked) on sourdough bread as I do.
specify that we are in spring, now that these photos finally result much of the day that I made (April 12). At the time the weather conditions were not many agreements with the timetable. Today, however, it's raining, otherwise I would have to sail on the Tyrrhenian Sea.
However, confident in the strength and vitality of my beloved bacteria I rely on only one of two that I recommend to prepare refreshments. My sourdough is very lively and active and I must say that I have carried on through the winter without the two receptions, but I put them in the book because I feel that may happen to find yourself with sourdough rather pooped.
start adding warm water to our beloved sourdough.

After ten minutes or transferred into a larger bowl and add the flour, wheat flour in this case Solina Abruzzo arrivatami Intergas by purchase of a package of products to support producers Abruzzi who suffered damage from the earthquake.

It must be very hard, there's no need to knead with your hands on a work surface, just make it smooth with a spoon. Leave him and go to work, Thin it this afternoon when I get home.

And this is how he greets me at around 17

Apparently in my absence has increased to its maximum and has also begun to fall back, otherwise it would be swell, would have been better to start first, to limit sour taste, but pazienzina.

Add 500 ml of warm water

I leave 15 minutes and then add the flour and stir until you return to a consistency a bit 'higher than the initial

I take a little bit for next time and add salt

When I can no longer throw the whole mix with a spoon on floured

Note my beloved spatula ... useless, because nothing remains on pastry dough. The wheat and flour are a godsend, nothing should be wasted.

And here's the dough when I'm sick of the dough. It may also be more regular in appearance, especially if made with white flour. Now we wait an hour, are around 18.30, yes, I've taken a bit 'convenient between one phase to another. Or rather I had a little 'breaks here and there but the pasta loves me and waiting patiently, so it's up to me to wait.

After an hour or so was, calm and quiet, unaware of his fate

crushed for good hands to open

folded into three

folded

floured plate upside down and to wait a bit '

to We midnight, the time and 'too! In the oven!

And here's the surprise after 40 minutes of baking at 190-200 °

We see a slight gap on the left side. You could wait another half hour but I was sleepy. However, it was delicious.