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Ana Domenech posted an update 2 years ago
Esta semana el pan es de centeno, he mezclado la hrina con kamut integral y trigo, tambien lleva una cucharada generosa de azucar cassonade para que fermentara alegremente 🐻💓 🍞
Beatriz Piedras, Sonia Pinillos and 5 others6 Comments- View more comments
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Michalis Kappelidis posted an update 2 years ago
@Antonio Bachour
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ritamenezesdjuric posted an update 2 years ago
Croissants
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Victoria Ruffino posted an update 2 years ago
2 years ago (edited)
Menu veggie 5 pasos
Ensalada rallada
Gaspatuille
Tempura de provoleta
Pepinos salteados con velouté de puerro y verdolaga
Duraznos quemados
Cocina madre
Yacanto de calamuchita
Cordoba Argentina
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Carlos Telo posted an update 2 years ago
Croissants de Marscarpone y fresas del curso de Antonio Bachour!
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Mandie Lowe posted an update 2 years ago
2 years ago (edited)
Last night I gave my new pizza oven another workout. This was my second time using it. The learning curve is steep! The first time, I had difficulty launching the pizzas smoothly. This time, I used more flour and that was also bad, the flour got burnt at such high temperatures. By the seventh pizza, it was going well, very little flour,…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi everyone, how are you doing? I’m just relaxing in the living room after a very busy week, and I was thinking about Scoolinary after I found – again – one of my pizzas featured on Scoolinary’s Instagram Story. It made me happy to be selected once more among other enthusiastic Scoolinary friends in this community. I’m thrilled to be a part… Read more
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Alana Quintanilla posted an update 2 years ago
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Mohamed Rasheek posted an update 2 years ago
ciabatta
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Mohamed Rasheek posted an update 2 years ago
Sourdough bread
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗨¿Comerías insectos?
Dicen que son la proteína del futuro… aunque nuestro profesor Palmiro Ocampo afirma que alimentaron a nuestros ancestros por generaciones. Lo que sí es indudable es que se trata de proteínas creadas ‘con muy pocos recursos’ en términos de energía, agua y emisiones de CO2🙌.
En África tenemos las hamburguesas de mosquitos,…
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🎙Join us for an engaging conversation on our brand “>new podcast episode featuring Micha Schäfer! 👨🍳Discover the one thing that will revolutionize food culture where you are, and gain invaluable insights on ingredient sourcing from a chef truly intimate with his craft.🙌
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🍳 Friendly Reminder, #Scoolilovers! 🍲
- Debates and dish pics or videos go on our Feed. 📸💬
- Questions about cooking techniques or ingredient swaps? Forum’s the place! 🤔👩🍳
Let’s keep the conversation cooking! 🔥
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Mohamed Rasheek posted an update 2 years ago
Sourdough bread 🥖🥖
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Alejandro Fontes posted an update 2 years ago
I took 2 courses in this week “Flavor-Packed Sandwiches and Creative Pizzas” and i got so many ideas … Scoolinary is the best course to take, I made this cold sandwiches and that amazing Chocolate Abuelita Roll… My head is spining with all new ideas, I cant wait to take more courses….🤩
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