Licoli, the liquid sourdough, and a little recap
Last episode of the series “leavening methods for baking”. We just missed one character that I am about to discuss in this post: the licoli.
Read MoreLast episode of the series “leavening methods for baking”. We just missed one character that I am about to discuss in this post: the licoli.
Read Morehe world of baking is not all black and white (commercial yeast or sourdough), there is actually a wide zone of grey represented by the indirect methods of baking.
Read MoreI hesitated about writing this post. The reason? I have never used sourdough. Usually, I prefer to write about things I tried, but, in this case, mea culpa, I can’t provide a direct experience with the sourdough. Anyway, I read a lot about it. Paradoxically, it was all the information I got that made me thinking if I really wanted to go on with sourdough. Until this week. I eventually thought it would have been useful to write a post on yeasts for all those people who, as me, are debating on which one to use.
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