Recently I purchased a copy of Italian baker Matteo Festo's Natural Leavening. It's an insightful introduction to Italy's approach to natural sourdough baking. Below are photos of my attempt at one of his formulas using grape must. Along with fabulous Sicilian flour, Molini Del ponte Nero, it led to a great loaf.
Feel free to follow us on social media for the latest news and more inspiration.
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
Anissa Helou is a Lebanese-Syrian chef and cookbook author. She is also one of the world's leading encyclopedia when...
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
What did the finished product smell and taste like
Nick…this was an amazing method, the mosto was really bubbly, sweet and with this flour…pfff…pure Sicily… The crumb was delicious and crust was quite crisp, despite using red grapes…white would of maybe made for a less mauve looking dough? I liked it..