by admin | Dec 26, 2025 | Foccacia Articles
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...
by admin | Dec 26, 2025 | Foccacia Articles
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...
by admin | Dec 26, 2025 | Foccacia Articles
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 described here. When the dough rises, we...
by admin | Dec 26, 2025 | Foccacia Articles
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...
by admin | Dec 26, 2025 | Foccacia Articles
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...
