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Gerald Lontabo posted an update 3 years ago
Mandie Lowe, Sussan Estela Olaya and Sol Damiani2 Comments- View more comments
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Paulo Padrao posted an update 3 years ago
And you can also make bread with cuttlefish ink. good texture and flavor and different appearance. sourdough with 4 months of T60 wheat and whole rye. traditional flours ground with stone mills. less alveoli present but the bread was tasty. still has space to fine-tune the recipe
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Paulo Padrao posted an update 3 years ago
Using sourdough and slow fermentation, this bread made from wheat, rye and 5% rice flour was one of the first that I managed to turn out really nice. I use fine flour from a stone grinder at a low grinding temperature. sourdough was only 1 month old.
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Aqeela NASHURDEEN posted an update 3 years ago
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Katia Ortiz posted an update 3 years ago
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Robbie Garlick posted an update 3 years ago
I made a mini loaf 🥖
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Sally Newton posted an update 3 years ago
Polka Dot Sourdough, with a touch of Za’atar spice mix. Decorated with wafer paper.
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rod started the discussion Classic Ham Croqeuttes in the forum Ask a question 3 years ago
What type of Ham should l I buy, being in Canada? Normally I would get a ham steak or something similar, but he wants ham on the bone to boil for a stock, reserving the meat after to use in the croquettes. Would this be an unsmoked Ham Hock?
Mandie Lowe -
Claudia Elena posted an update 3 years ago
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Sol Damiani posted an update 3 years ago
3 years ago (edited)
Level:
Scoolinary Team
🗒Recipe of the week: 100% sourdough rustic bread
Are you already in love with 🍞? We ARE. We’d love for you to follow our advice and give this recipe a try!
Discover sourdough’s benefits: it has a unique taste, is gentle on your digestion, keeps your blood sugar stable, helps your body absorb nutrients better, and stays fresh…
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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
#BreadChallenge 🍞
Bread, one of the oldest and most comforting culinary creations in history, is a versatile and essential food in our lives.
In this challenge, we invite you to share photos of any bread you make without restrictions on type or color. You can use sourdough or yeast, experiment with flavors, or keep it classic; the range…
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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
We are a ‘B Corp’! 🙌
We are super excited to share some news that marks a very important moment in our business journey: We’ve obtained the B Corp certification we’ve been searching for! This fills us with pride and responsibility. It’s like hitting the jackpot of our total commitment to sustainability and social responsibility.
🏅A ‘B Corp…
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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
🌶New Course: Creative Breads Using Sourdough
Become a baking pro and make your days smell and taste amazing like never before! 🍞
This week’s course will help you become proficient in working with natural yeasts because it’s not just about improving the taste of your bread; it also offers additional health benefits that set it apart from your…
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Mandie Lowe posted an update 3 years ago
I made a coffee-flavoured cake, with coffee cream cheese frosting. I’m away from home and don’t have my own kitchen tools with me. I borrowed a food processor to make almond praline for the filling and tried my best to smooth the frosting, using only an offset spatula. I’m pleased with the outcome, it has a rich coffee flavour.
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Orsolya Csernák posted an update 3 years ago
3 years ago (edited)
Level:
Stagier
Hi Scoolinary, I’m so exciting to share my first risotto inspired by Chef Casagrande. Beetroots risotto with seafood, prepared in my home-kitchen, in Hungary.
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