Άλευρα χωρίς γλουτένη   Οι περισσότεροι άνθρωποι είμαστε εξοικειωμένοι και δεμένοι με το σιτάρι, το κριθάρι και τη σίκαλη, που κατακλύζει τη ζωή μας! Όταν χρειαστεί να ακολουθήσουμε διατροφή χωρίς γλουτένη ίσως να τρομάξουμε με την σκέψη ότι πρέπει να ξεχάσουμε ό,τι ξέραμε. Είναι όμως άξιο θαυμασμού το πόσα είδη αλεύρων […]

Περί αλεύρων και γλουτένης…

  Thridax called in ancient times lettuce and despite its Asian origin, existed in ancient Greece according to Hesiod. Its addition to the dough probably gave the first bread with extra properties and different kind of taste. Lactuca is antidepressant drug and hypnotic, obtained by the extraction of lettuce in […]

Lactuca, bread with lettuce

  Whether the flesh or the seeds of the pumpkin, the ultimate autumn vegetable, can provide significant benefits to our health. Selection and maintenance When shopping, try to choose the pumpkin to be tough with skin clean without dents. The stem should be properly fixed, as if removed, there is […]

Pumpkin and its nutritional value

Yeast is a microorganism (or many) with rapid replication, which when added to the flour- and under ideal conditions,  do raise. Once it gets moisture additions and under the right temperature, the microorganism will be rapidly reproduced, creating large amounts of gaseous carbon dioxide, which in turn will raise the […]

Yeast and raising agents

Flour-All we need to know Cereals and grains offer flour in many varieties and types for different applications in cooking or baking. Durum flour: Due to the high content of gluten and protein, this type of flour lends a particularly elastic dough and is produced from hard wheat varieties. Hard […]

Seeds of life

Ingredients: 30 g yeast 1 tsp. sugar 3 1/3 cup (500 g) all purpose flour 1/4 cup (60 mL) extra virgin olive oil 1 tbs salt We prepare the dough as it is described here. For the yeast, we can buy it or we can make it as it is […]

How to Make a Basic Foccacia Dough

Liquids: To dissolve and activate, the yeast needs some liquid (water, milk, etc). The quantity depends on the quality of the flour and on wether we want a dough that is soft, medium, or hard. Hard flour, richer in protein gluten, absorbs more water and thus makes more bread. usually […]

Ingredients of the flour

The pizza dough is easy to make and you can preserve it in the freezer. Ingredients: 400 g hard flour 2-3 tbsp olive oil 250 mL water 1 tsp salt Process: Sift the flour with the salt creating a little mountain*. Make a hole in the center and pour in […]

Homemade Pizza Dough

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The method of homemade yeast, or sourdough, or natural yeast is the oldest method ever used for the rising of the dough in order to make bread: Dough from flour and water sits in room temperature to absorb the living organisms that are in the air and they feed from […]

Homemade yeast (Sourdough)

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The idea of making bougatsa, comes from the geographical region of Byzantium; more specifically, from Konstantinople, when the City was still Greek, before 1453 A.D. that is. It is widely known that the Byzantines had a long tradition in the making of pies and desserts made in a pan. One […]

History of Bougatsa – Etymology