Mathéo’s sourdough care instructions

27. January 202514. June 2023 by Dio Pigadia

Mathéo’s sourdough care instructions

Difficulty: Medium

These guidelines are a mix of Annie´s recipe and Mathéo’s experience of taking care of Dio Pigadia’s sourdough.

Ingredients

First day
50 gr of whole wheat flour
50 ml filtered water
Second day
100 gr whole wheat flour
100 ml filtered water
1 heaped tsp of organic honey
Third day
200 gr of whole wheat flour
200 ml filtered water

Directions

Mix the ingredients together in a big pot following each day ingredients. After the third day (and 12hrs after the last ingredients are added), you should see bubbles starting to form and see the level of the sourdough elevate a little.
Now that the fermentation is ready, you need to give food to your sourdough everytime you take some or, every third day. The amount of food (flour and water), depends on the weight of the actual sourdough you got.

So, if the total weight is 100g (remove the weight of the pot, that you previously weighted) ; the weight of the water should be 25% so 25g and the same thing for the flour, so 25g.

In total, you always feed 50% of the total weight. You do the same thing for the next feeding days.
You can mix the ingredients before mixing them in the jar to make sure that it is homogeneous.

Notes

When there is bubbles and the level of the sourdough elevate, it means that the fermentation is going well. It normally elevates 2 to 3 times its initial volume (put an elastic around the jar to know how much it goes up).
Always use really clean bottles (sterilized) and tools. Use glass container and not plastic. Use non-chlorine water. Use organic whole wheat flour. Use organic honey.
Be consistent on the feeding days, more the room is hot and sunny, faster is the fermentation. If you want to slow it, put it in the fridge. Under 6C the good bacterias are killed. If your sourdough is in a room temperature environment (15 to 25C) you need to feed it every three days, more or so. If you keep it in the fridge for slowing down the fermentation, feed it every week, more or so.
Be precise about the quantities of the ingredients you put in the sourdough, it can influence the fermentation.
If there is no more bubbles, the smell changes, there is a possibility that the sourdough is dead, then you need to throw everything out.

Kate’s herbed snail rolls

27. January 202512. June 2023 by Dio Pigadia

Kate’s herbed snail rolls

Difficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

3 h + 20 min

Total time

minutes

Do not picture a little creature in the wild grass but a tasty, nice looking bread to change the routine of the classic (none the less delicious) rounded bread.

Ingredients

For the dough
1 kg of flour
10 grams of fresh or 1 tsp of dry yeast
50 ml of olive oil
1 heaped tsp of salt
Lukewarm water
2 eggs (optional)
For the filling
2 thick bunches of fresh herbs to taste: rosemary, thyme, oregano
4 garlic cloves
5 tbsp olives
Salt, pepper
Optional additions: olives, feta, dried tomatoes

Directions

Knead the dough ingredients into a yeast dough, adding just enough water so that the dough does not sticks to the sides of the bowl.
Leave to rise at room temperature for 2-3 hours until doubled in size.
Knead again and prepare the filling:
Clean and chop the herbs, finely slice or chop the garlic.
Mix with the oil and season very well with salt and pepper.
Roll out the dough to a thickness of approx. 1cm on a surface of at least 40*60cm.
Spread with the herb mixture (spread additional ingredients on top) and roll.
Cut into 4-5cm thick slices and place on a greased baking tray.
Leave to rise for another 20 minutes and then bake in the oven at 180 degrees until the snails are golden brown.

Notes

Andi’s sourdough bread

27. January 20255. December 2022 by Dio Pigadia

Andi’s sourdough bread

Servings

1.5

kg dough

Ingredients

885g wheat flour
570g water (with some yeast water if you don’t use sourdough starter)
30g active sourdough starter
20g salt

Directions

24h before baking:
Mix everything.
Knead it 2 times : 1st after 2 hours and 2nd around 12 hours before baking
Bake it at 230-250°c
Take it out when the color and the consistency is good. To check: dip a knife and verify that it is not wet.

Notes

Do not add more flour too late. The consistency of the dough has to be as you want it after you finish mixing the ingredients!
If you are using sourdough for your bread the norm is to put 20% of the flour’s weight. Use the sourdough when it is fermented, feed it after.

Julie’s cinnamon rolls

27. January 20258. August 2022 by Dio Pigadia

Julie’s cinnamon rolls

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Tired of that same old boring breakfast routine? It’s time for a change! Spice up your morning routine with some cinnamon rolls! With this delicious recipe, you’ll learn how you can wow your friends and family (even the pickiest of eaters!) with your baking skills. That is, as soon as they’ve had their fill of our mouth-watering cinnamon rolls!

Ingredients

110 g brown sugar
60 g butter
400 g flour
200 ml milk (or water will do!)
Salt
Yeast
Cinnamon

Directions

For the dough
In a bowl mix warm milk, brown sugar and a package of yeast. Wait until it makes “mousse” (bubbles)
Add flour, a pinch of salt, the melted butter and mix until you have a good elastic consistency
Let rise for 1h30 with warm wet towel on top.
Making the roll
Spread the dough in a rectangle 40/50cm
Spread some butter on the dough
Mix 60g of brown sugar with a tablespoon of cinnamon powder
Spread the mix on the buttered dough evenly
Roll tight the dow and cut it in pieces
Put in a buttered baking tray in a hot oven and cook 15min at 180 deg C.

Notes

Enjoy!