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.