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Latest #NaturalYeast Posts

  • Spicy tuna foccacia this morning. Been wanting to make foccacia for weeks. When @artisanbryan came out with the recipe I knew I just had to make them pronto! Such a keeper recipe. 
#sourdoughbread #naturalyeast #wildyeast #sourdoughfoccacia

P/s: omg i didnt mute the vid 😂 my kid woke up early in the morning and asked what subject he’s gonna have today. Such a nerd #likemom 😆
  • Spicy tuna foccacia this morning. Been wanting to make foccacia for weeks. When @artisanbryan came out with the recipe I knew I just had to make them pronto! Such a keeper recipe.
    #sourdoughbread #naturalyeast #wildyeast #sourdoughfoccacia

    P/s: omg i didnt mute the vid 😂 my kid woke up early in the morning and asked what subject he’s gonna have today. Such a nerd #likemom 😆

  •  1  0  11 minutes ago
  • 🗓 2020.01.21

おはようございます、
レピジャポネです。

火曜日・水曜日は定休日となります。
また、木曜日からよろしくお願いします。


レピジャポネは、
食べる人の体の安全と安心を本気で考え、
時間と手間暇をかけ丁寧にパンを焼いています。

______________________________________

💬 月曜日限定 オーガニック パン・オ・ルヴァン

月曜日限定で、全粒粉100% 自家製酵母のオーガニック パン・オ・ルヴァンを焼き上げています。

________________________________________

🛒 オンラインストア

全粒粉100%パンなど、北海道産小麦100%・安心安全な原材料で焼き上げたパンをぜひどうぞ。
プロフィールのURLからメニュー「通販」に商品一覧を掲載しています。( @lepijaponais )

________________________________________

💬 原材料やアレルギーについて

サイトからご確認いただけます。

・北海道産小麦を100%使用。
・ポストハーベストフリーの国産小麦です。
・砂糖はオーガニックきび砂糖を使用。
・油類はバターとオリーブオイル、米粉油のみ。
・ショートニング、マーガリンは不使用。

________________________________________

📞 電話でのパンの取置予約

045-443-6356

※ パンの焼き上がり時間はサイトからご確認ください。
※ 12:00-15:00に頂けると幸いです。
※ お電話に出れない場合もございますのでご了承下さい。

________________________________________

🍞 L’epi Japonais(レピジャポネ)

安心の「いただきます」を、
おいしい焼き立てパンとともに

横浜市泉区弥生台にある
町のパン屋さんです。

北海道産小麦粉100%を使用し、
安心安全な原材料に対する想いを持ち、
「毎日食べたい、日々のパン」を作っています。

🗓 定休日:火曜日、水曜日
🕘 営業時間:9:00~14:00

________________________________________

📖
#レピジャポネ #ピーナッツバター #ミルクフランス #全粒粉 #全粒粉パン #オーガニック #石臼挽き #無添加パン #北海道産小麦 #国産小麦 #横浜 #横浜市泉区 #弥生台 #相鉄線 #北海道産小麦 #国産小麦 #パン屋 #パン #パン屋さん #横浜パン屋 #パン作り #焼き立てパン #マクロビ #🍞 #lepijaponais #crust #pastry #instabread #pane #sourdough #naturalyeast
  • 🗓 2020.01.21
    
    おはようございます、
    レピジャポネです。
    
    火曜日・水曜日は定休日となります。
    また、木曜日からよろしくお願いします。
    
    
    レピジャポネは、
    食べる人の体の安全と安心を本気で考え、
    時間と手間暇をかけ丁寧にパンを焼いています。
    
    ______________________________________
    
    💬 月曜日限定 オーガニック パン・オ・ルヴァン
    
    月曜日限定で、全粒粉100% 自家製酵母のオーガニック パン・オ・ルヴァンを焼き上げています。
    
    ________________________________________
    
    🛒 オンラインストア
    
    全粒粉100%パンなど、北海道産小麦100%・安心安全な原材料で焼き上げたパンをぜひどうぞ。
    プロフィールのURLからメニュー「通販」に商品一覧を掲載しています。( @lepijaponais )
    
    ________________________________________
    
    💬 原材料やアレルギーについて
    
    サイトからご確認いただけます。
    
    ・北海道産小麦を100%使用。
    ・ポストハーベストフリーの国産小麦です。
    ・砂糖はオーガニックきび砂糖を使用。
    ・油類はバターとオリーブオイル、米粉油のみ。
    ・ショートニング、マーガリンは不使用。
    
    ________________________________________
    
    📞 電話でのパンの取置予約
    
    045-443-6356
    
    ※ パンの焼き上がり時間はサイトからご確認ください。
    ※ 12:00-15:00に頂けると幸いです。
    ※ お電話に出れない場合もございますのでご了承下さい。
    
    ________________________________________
    
    🍞 L’epi Japonais(レピジャポネ)
    
    安心の「いただきます」を、
    おいしい焼き立てパンとともに
    
    横浜市泉区弥生台にある
    町のパン屋さんです。
    
    北海道産小麦粉100%を使用し、
    安心安全な原材料に対する想いを持ち、
    「毎日食べたい、日々のパン」を作っています。
    
    🗓 定休日:火曜日、水曜日
    🕘 営業時間:9:00~14:00
    
    ________________________________________
    
    📖
    #レピジャポネ #ピーナッツバター #ミルクフランス #全粒粉 #全粒粉パン #オーガニック #石臼挽き #無添加パン #北海道産小麦 #国産小麦 #横浜 #横浜市泉区 #弥生台 #相鉄線 #北海道産小麦 #国産小麦 #パン屋 #パン #パン屋さん #横浜パン屋 #パン作り #焼き立てパン #マクロビ #🍞 #lepijaponais #crust #pastry #instabread #pane #sourdough #naturalyeast

  •  14  0  20 minutes ago
  • Hokkaido Style, Yagi-chizu loaf. Recipe in my IGtv 📺 🍞
  • Hokkaido Style, Yagi-chizu loaf. Recipe in my IGtv 📺 🍞

  •  49  5  29 minutes ago
  • I have 3 Cottage White and 1 Honey Whole Wheat left!!
  • I have 3 Cottage White and 1 Honey Whole Wheat left!!

  •  1  1  31 minutes ago
  • As promised, Here is the recipe for my Soft and fluffy milk loaf, using my trusty Stiff Levain! I wanted to use as much of my store bought eggs to make room for my (Bartered) Organic ones! 🥚 i’ve also incorporated slightly funky and tangy Goat’s cheese! 
#Recipe here 👋🏻
(Used a 13” Pullman Pan)
.
.
Hokkaido Yagi-Chizu Loaf

600g Apf
120 stiff starter - 20%
1g vanilla
9g maple syrup (or honey) -1.5%
90g dark brown sugar - 15%
200g Eggs (approx 4pcs) - 33%
108 milk - 18%
7g salt - 1.2%
55g Goat cheese - 9.2%
110g softened European butter - 18.5%
.
.
Mix everything but the butter, butter should be slowly incorporated after the initial dough has been mixed. During the 4 hour room temp bulk, i gave this around 3 stretches and folds, then straight to the fridge for an overnight cold proof, 40F at 10-12hrs. .
.
The next day, i pre-shaped them cold into 4 piece logs, then proceeded to roll each one with a rolling pin, twice per log. Same process as shaping a Hokkaido style milk loaf. Egg wash and top with more Goat cheese, bake for 55mins at 375F, cover with foil half way. 😊
.
.
Music: 月华
Site: https://enjoymusic.com
  • As promised, Here is the recipe for my Soft and fluffy milk loaf, using my trusty Stiff Levain! I wanted to use as much of my store bought eggs to make room for my (Bartered) Organic ones! 🥚 i’ve also incorporated slightly funky and tangy Goat’s cheese!
    #Recipe here 👋🏻
    (Used a 13” Pullman Pan)
    .
    .
    Hokkaido Yagi-Chizu Loaf

    600g Apf
    120 stiff starter - 20%
    1g vanilla
    9g maple syrup (or honey) -1.5%
    90g dark brown sugar - 15%
    200g Eggs (approx 4pcs) - 33%
    108 milk - 18%
    7g salt - 1.2%
    55g Goat cheese - 9.2%
    110g softened European butter - 18.5%
    .
    .
    Mix everything but the butter, butter should be slowly incorporated after the initial dough has been mixed. During the 4 hour room temp bulk, i gave this around 3 stretches and folds, then straight to the fridge for an overnight cold proof, 40F at 10-12hrs. .
    .
    The next day, i pre-shaped them cold into 4 piece logs, then proceeded to roll each one with a rolling pin, twice per log. Same process as shaping a Hokkaido style milk loaf. Egg wash and top with more Goat cheese, bake for 55mins at 375F, cover with foil half way. 😊
    .
    .
    Music: 月华
    Site: https://enjoymusic.com

  •  50  2  51 minutes ago
  • 2020, novo ano, novas metas e o de um corpo saudável sempre está na lista, certo?⁠
⁠
O Pão do Rafa é um pão de fermentação lenta feito com levain, água, farinha e sal, sem aditivos químicos e conservantes, sendo assim recomendado pelos melhores nutricionistas!⁠
⁠
Mas quais as vantagens da fermentação natural de pães? ⁠
⁠
1.  Deixa o pão com sabor diferente: ⁠
Os pães feitos com fermentação natural possuem sabor e textura incomparáveis em relação aos pães tradicionais. A massa fica com uma casca crocante, um sabor levemente azedo e um miolo macio e mais saboroso.⁠
⁠
2. Baixa o índice glicêmico: ⁠
A fermentação natural de pães baixa o índice glicêmico. Esse índice é a capacidade que um alimento tem de aumentar a quantidade de açúcar no sangue. Quando o índice é baixo, ele ajuda o organismo a sentir menos fome e, até mesmo, auxilia na perda de peso.⁠
⁠
3. Aumenta a capacidade de digestão: ⁠
A digestão fica mais fácil com pães feitos com a fermentação natural. Mesmo para as pessoas que são sensíveis ao glúten. O fermento natural possui lactobacilos que não são encontrados no fermento biológico. Eles auxiliam na digestão e também são benéficos para a flora intestinal.⁠
⁠
4. Possui vários nutrientes devido a fermentação natural: ⁠
A fermentação natural de pães aumenta a biodisponibilidade de vitaminas e minerais. Isso faz com que esses pães tenham mais nutrientes do que os fabricados pelo método comum. Além disso, nesses casos, não há uma adição de conservantes no fermento, o que torna o alimento mais nutritivo.⁠
⁠
E você está esperando o que para encomendar o seu?⁠
Envie um Whats para (14) 99147-0204.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#levain #sourdough #levainbread #bread #sourdoughbread #artisanbread #realbread #breadbosses #fermentoselvagem #fermentacaonatural #paoartesanal #pastamadre #homemade  #wildyeast #slowfood #paodeverdade #naturalyeast #ilovecarbs #le5stagionisp #bauru #le5stagioni #breadporn #pane #amopaocaseiro #paodorafa #muitomaisqueumpão @le5stagionisp
  • 2020, novo ano, novas metas e o de um corpo saudável sempre está na lista, certo?⁠

    O Pão do Rafa é um pão de fermentação lenta feito com levain, água, farinha e sal, sem aditivos químicos e conservantes, sendo assim recomendado pelos melhores nutricionistas!⁠

    Mas quais as vantagens da fermentação natural de pães? ⁠

    1. Deixa o pão com sabor diferente: ⁠
    Os pães feitos com fermentação natural possuem sabor e textura incomparáveis em relação aos pães tradicionais. A massa fica com uma casca crocante, um sabor levemente azedo e um miolo macio e mais saboroso.⁠

    2. Baixa o índice glicêmico: ⁠
    A fermentação natural de pães baixa o índice glicêmico. Esse índice é a capacidade que um alimento tem de aumentar a quantidade de açúcar no sangue. Quando o índice é baixo, ele ajuda o organismo a sentir menos fome e, até mesmo, auxilia na perda de peso.⁠

    3. Aumenta a capacidade de digestão: ⁠
    A digestão fica mais fácil com pães feitos com a fermentação natural. Mesmo para as pessoas que são sensíveis ao glúten. O fermento natural possui lactobacilos que não são encontrados no fermento biológico. Eles auxiliam na digestão e também são benéficos para a flora intestinal.⁠

    4. Possui vários nutrientes devido a fermentação natural: ⁠
    A fermentação natural de pães aumenta a biodisponibilidade de vitaminas e minerais. Isso faz com que esses pães tenham mais nutrientes do que os fabricados pelo método comum. Além disso, nesses casos, não há uma adição de conservantes no fermento, o que torna o alimento mais nutritivo.⁠

    E você está esperando o que para encomendar o seu?⁠
    Envie um Whats para (14) 99147-0204.⁠
    .⁠
    .⁠
    .⁠
    .⁠
    .⁠
    .⁠
    .⁠
    #levain #sourdough #levainbread #bread #sourdoughbread #artisanbread #realbread #breadbosses #fermentoselvagem #fermentacaonatural #paoartesanal #pastamadre #homemade #wildyeast #slowfood #paodeverdade #naturalyeast #ilovecarbs #le5stagionisp #bauru #le5stagioni #breadporn #pane #amopaocaseiro #paodorafa #muitomaisqueumpão @le5stagionisp

  •  9  1  1 hour ago
  • 2020.01.21

おはようございます、
丘の上のパン屋です。

月曜日、火曜日は定休日となります。


2種類のサンドウィッチ「自家製ロースハムとチーズ」、「ミラノサラミとモッツァレラサンド」が好評でたくさんお求めいただいております。

11時半ころからご用意させていただきいておりますので、ぜひテラス席でランチとしてお召し上がりいただけたらと思います。

明日もたくさんご用意いたしますので、ぜひよろしくお願いします。


−−−−−−−−−

💬 バレンタイン・シュトーレン

昨年も販売し、とても好評いただいておりました通称チョコーレンがスタートしています。
ご予約も受付可能ですので、ご利用ください。

−−−−−−−−−

💬 マイバックのご持参ください

ゴミ削減にご協力お願い致します。

−−−−−−−−−

💬 スタッフ募集中です

新たに一緒に働いてくれる仲間を募集しております。

応募方法は郵送となります。
詳細はサイトをご確認ください。

−−−−−−−−−

💬 ご予約について

●予約可能商品
・バレンタイン・シュトーレン
・食パン(9:30/14:00)
・カンパーニュ
・バゲット
・エッグタルト

※グルテンフリー米粉パン(プレーン、大納言)
※低糖質ふすまパン(3本から)
※一升パン
(※は木、金のお渡しになります)

📞 045-530-9683(クロワッサン🥐)

−−−−−−−−−

🏷
#丘の上のパン屋 #チャバタ #サンドイッチ #横浜 #青葉区 #たまプラーザ #ベーカリーカフェ #パン屋 #パン #パン屋さん #横浜パン屋 #🍞 #焼き立てパン #上白糖不使用 #美しが丘 #美しが丘西 #田園都市線 #天然酵母 #国産小麦 #baguette #bakery #boulangerie #boulanger #yokohama#instabread #instafood #pane #sourdough #naturalyeast


  • 2020.01.21
    
    おはようございます、
    丘の上のパン屋です。
    
    月曜日、火曜日は定休日となります。
    
    
    2種類のサンドウィッチ「自家製ロースハムとチーズ」、「ミラノサラミとモッツァレラサンド」が好評でたくさんお求めいただいております。
    
    11時半ころからご用意させていただきいておりますので、ぜひテラス席でランチとしてお召し上がりいただけたらと思います。
    
    明日もたくさんご用意いたしますので、ぜひよろしくお願いします。
    
    
    −−−−−−−−−
    
    💬 バレンタイン・シュトーレン
    
    昨年も販売し、とても好評いただいておりました通称チョコーレンがスタートしています。
    ご予約も受付可能ですので、ご利用ください。
    
    −−−−−−−−−
    
    💬 マイバックのご持参ください
    
    ゴミ削減にご協力お願い致します。
    
    −−−−−−−−−
    
    💬 スタッフ募集中です
    
    新たに一緒に働いてくれる仲間を募集しております。
    
    応募方法は郵送となります。
    詳細はサイトをご確認ください。
    
    −−−−−−−−−
    
    💬 ご予約について
    
    ●予約可能商品
    ・バレンタイン・シュトーレン
    ・食パン(9:30/14:00)
    ・カンパーニュ
    ・バゲット
    ・エッグタルト
    
    ※グルテンフリー米粉パン(プレーン、大納言)
    ※低糖質ふすまパン(3本から)
    ※一升パン
    (※は木、金のお渡しになります)
    
    📞 045-530-9683(クロワッサン🥐)
    
    −−−−−−−−−
    
    🏷
    #丘の上のパン屋 #チャバタ #サンドイッチ #横浜 #青葉区 #たまプラーザ #ベーカリーカフェ #パン屋 #パン #パン屋さん #横浜パン屋 #🍞 #焼き立てパン #上白糖不使用 #美しが丘 #美しが丘西 #田園都市線 #天然酵母 #国産小麦 #baguette #bakery #boulangerie #boulanger #yokohama #instabread #instafood #pane #sourdough #naturalyeast
    
    

  •  114  0  1 hour ago
  • 7 day artisan bread!!! Crusty outer crust and wonderful texture inside. FREAKING LOVE THIS!!
  • 7 day artisan bread!!! Crusty outer crust and wonderful texture inside. FREAKING LOVE THIS!!

  •  7  2  1 hour ago
  • Freshly baked for dinner. Who's got a holiday today? 👏👏👏 .
82% hydration
Autolyzed for 2hours with starter without salt
2 stretch and folds at 45minutes
Rested 45 minutes
Cold proofed 22 hours
.
Crumb shot will follow
.
#sourdough
  • Freshly baked for dinner. Who's got a holiday today? 👏👏👏 .
    82% hydration
    Autolyzed for 2hours with starter without salt
    2 stretch and folds at 45minutes
    Rested 45 minutes
    Cold proofed 22 hours
    .
    Crumb shot will follow
    .
    #sourdough

  •  96  6  1 hour ago
  • Glutentag everyone! I’ve been baking my standard sourdough recipe more and more lately. There are two reasons. Not having nuts, seeds or fruits in the dough makes it easier to be creative and score intricate patterns into the loaves. It’s also easier to scale up and bake larger batches to give away... 👍 Help spread the love of good bread! 💯
I baked 8 loaves this weekend. Below is my go-to sourdough recipe for 1 loaf which I simply multiplied by 8. It’s loosely based on Chad Robertson’s bread over at  @tartinebaker with some of my own tweaks. 
I’ll outline the timing of my preferred dough rising and baking schedule in tomorrow’s post.

Levain:
30 gr. active sourdough starter
30 gr. whole wheat flour
30 gr. AP flour
60 gr. filtered water

The above makes a bit extra to use as your new sourdough starter. 
Dough: (82% hydration)
110 gr. Levain
410 gr. filtered water
500 gr. total flour (50 gr. whole wheat, 450 gr. bread flour)
11 gr. salt 
3 gr. diastic malt powder (has enzymes that promote a good rise and a deep brown crust)

I sometimes up my hydration to 86%-88%, which creates an arguably better loaf, but the dough is tougher to handle and you can’t score as intricately. I think ~80%-82% total hydration is a great middle ground to bake beautiful looking AND tasting bread. 
Hope you enjoy & happy baking!
.
.
.
#sourdough #sourdoughbread #sauerteig #naturallyleavened #breadscoring #glutentag #tartinebread #tartine #bread #breadmaking #naturalyeast #breadart #foodart #breadstagram #instabread #breadsofinstagram
  • Glutentag everyone! I’ve been baking my standard sourdough recipe more and more lately. There are two reasons. Not having nuts, seeds or fruits in the dough makes it easier to be creative and score intricate patterns into the loaves. It’s also easier to scale up and bake larger batches to give away... 👍 Help spread the love of good bread! 💯
    I baked 8 loaves this weekend. Below is my go-to sourdough recipe for 1 loaf which I simply multiplied by 8. It’s loosely based on Chad Robertson’s bread over at @tartinebaker with some of my own tweaks.
    I’ll outline the timing of my preferred dough rising and baking schedule in tomorrow’s post.

    Levain:
    30 gr. active sourdough starter
    30 gr. whole wheat flour
    30 gr. AP flour
    60 gr. filtered water

    The above makes a bit extra to use as your new sourdough starter.
    Dough: (82% hydration)
    110 gr. Levain
    410 gr. filtered water
    500 gr. total flour (50 gr. whole wheat, 450 gr. bread flour)
    11 gr. salt
    3 gr. diastic malt powder (has enzymes that promote a good rise and a deep brown crust)

    I sometimes up my hydration to 86%-88%, which creates an arguably better loaf, but the dough is tougher to handle and you can’t score as intricately. I think ~80%-82% total hydration is a great middle ground to bake beautiful looking AND tasting bread.
    Hope you enjoy & happy baking!
    .
    .
    .
    #sourdough #sourdoughbread #sauerteig #naturallyleavened #breadscoring #glutentag #tartinebread #tartine #bread #breadmaking #naturalyeast #breadart #foodart #breadstagram #instabread #breadsofinstagram

  •  42  2  3 hours ago
  • Almost time to feed "Mr. Starter" again!  I never gave it a proper name, it's been called many things over the past year...depending on its and my mood) mostly known as "the baby", "the bastard" and "the beast". I've been playing around with different feeding ratios and flours.  The past 4 feedings have been a ratio of 1:10:10  of 50/50 mix of @k2milling Dave Black strong bakers flour and @brodflour light Rye.  This meal seems to be most agreeable hence the new name Mr. Starter! 🏋️‍♀️💣. I need to STOP baking for one day so I can visit @kaptainflour to stock up on wheat berries and milled flour!! #sourdough #starter #naturalyeast #supportlocalfarmers #wheatfarmer #organic #buylocal #ontariowheat #wheatmilling
  • Almost time to feed "Mr. Starter" again! I never gave it a proper name, it's been called many things over the past year...depending on its and my mood) mostly known as "the baby", "the bastard" and "the beast". I've been playing around with different feeding ratios and flours. The past 4 feedings have been a ratio of 1:10:10 of 50/50 mix of @k2milling Dave Black strong bakers flour and @brodflour light Rye. This meal seems to be most agreeable hence the new name Mr. Starter! 🏋️‍♀️💣. I need to STOP baking for one day so I can visit @kaptainflour to stock up on wheat berries and milled flour!! #sourdough #starter #naturalyeast #supportlocalfarmers #wheatfarmer #organic #buylocal #ontariowheat #wheatmilling

  •  15  2  3 hours ago
  • Mai senza #chapati ❤

Sono conosciuta in tutto il circondario per la mia incapacità di replicare un piatto. Davvero, non ripeto MAI un piatto esattamente come mi è venuto la prima volta.

Questo implica due cose: 👍 mangiamo sempre in modo oltremodo vario;
👎 Non sono in grado di ripetere un piatto che ci è piaciuto particolarmente.

Tuttavia, se mi chiedessero qual è la cosa che preparo più spesso, è il pane chapati. Lo faccio circa una volta alla settimana, con l'esubero della #Gina non rinfrescata e farine diverse. Lo uso per accompagnare verdure cotte e crude, creme di legumi, perfino con crema di mandorle o nocciole e frutta cotta per la colazione! La nostra versione preferita è il chapati con polpette veg, insalata di cappuccio o crauti e salsa yogurt 🌯🌮😍 Questa è (era! 😭😭) la nostra coccola settimanale 😋, ora quando riesco a prepararlo è ancora più speciale! ✨

#indianstyle #pane #lievitomadre #pastamadre #lievitazionenaturale #naturalyeast #wholeflour #farinaintegrale #homemadebread #cucinanaturale #umesapiens
  • Mai senza #chapati

    Sono conosciuta in tutto il circondario per la mia incapacità di replicare un piatto. Davvero, non ripeto MAI un piatto esattamente come mi è venuto la prima volta.

    Questo implica due cose: 👍 mangiamo sempre in modo oltremodo vario;
    👎 Non sono in grado di ripetere un piatto che ci è piaciuto particolarmente.

    Tuttavia, se mi chiedessero qual è la cosa che preparo più spesso, è il pane chapati. Lo faccio circa una volta alla settimana, con l'esubero della #Gina non rinfrescata e farine diverse. Lo uso per accompagnare verdure cotte e crude, creme di legumi, perfino con crema di mandorle o nocciole e frutta cotta per la colazione! La nostra versione preferita è il chapati con polpette veg, insalata di cappuccio o crauti e salsa yogurt 🌯🌮😍 Questa è (era! 😭😭) la nostra coccola settimanale 😋, ora quando riesco a prepararlo è ancora più speciale! ✨

    #indianstyle #pane #lievitomadre #pastamadre #lievitazionenaturale #naturalyeast #wholeflour #farinaintegrale #homemadebread #cucinanaturale #umesapiens

  •  41  0  5 hours ago
  • Working on this week’s Wildcard recipe!

Inspired by the Normandy Rye from Nancy Silverton and La Brea Bakery, we’ve added an Okanagan/Similkameen/Rock Creek twist, and this loaf is sure to make all the heavier-rye lovers happy! We’ve still got some room for a few pre-orders, or you’ll have to get here early on Wednesday to get your hands on a loaf.
  • Working on this week’s Wildcard recipe!

    Inspired by the Normandy Rye from Nancy Silverton and La Brea Bakery, we’ve added an Okanagan/Similkameen/Rock Creek twist, and this loaf is sure to make all the heavier-rye lovers happy! We’ve still got some room for a few pre-orders, or you’ll have to get here early on Wednesday to get your hands on a loaf.

  •  20  2  5 hours ago
  • Sourdough starter how-to! Once you obtain your sourdough starter, my basic steps are (1) store it in the fridge and feed every 2-3 weeks and (2) before making dough for bread, feed 3-5 times with 5-10 hours in between (depending on the warmth of its living space). For sourdough loaves, I feed my starter 1:1, meaning the same weight of flour as water. I always feed by weight, but you don’t need anything more than a cheap amazon scale (~$10) for most breadmaking. I also always feed with 10% rye flour because rye is an acidic flour which adds to the sourness and flavor profile of the finished product. I have a container in my kitchen where I have pre-weighed a 90% strong white flour, 10% rye flour mixture for feeding purposes. These percentages are again done by weight. (Ie - 90g bread flour + 10g rye flour for the flour mixture). I use @kingarthurflour bread flour and @bobsredmill rye flour. The first feeding out of the fridge, I do a 1:1:1 feeding. That means usually about 15g starter to 15g flour mixture and 15g warm water. The next few feedings before making dough are done with 1:2:2 (1 part starter), or 1:4:4 if you have to leave it overnight. My 1:2:2 feedings are usually 5-6 hours apart because I keep it in my proofing box at 80F, but it would take longer at room temperature. As an aside - the rubber band is what I use to measure how much rise I’ve gotten after a feeding. This picture was taken at the end of my last feeding so this guy is ready to make dough! Basic country loaf how-to to follow soon. Please DM me if you have more questions! #sourdoughstarter #sourdough #fermentation #fermentationstation #pdx #slowfood #realbread #naturalyeast #feedingsourdough #howto #sourdoughschool #sourdoughbaking #sourdoughbaker #surdejsbrød
  • Sourdough starter how-to! Once you obtain your sourdough starter, my basic steps are (1) store it in the fridge and feed every 2-3 weeks and (2) before making dough for bread, feed 3-5 times with 5-10 hours in between (depending on the warmth of its living space). For sourdough loaves, I feed my starter 1:1, meaning the same weight of flour as water. I always feed by weight, but you don’t need anything more than a cheap amazon scale (~$10) for most breadmaking. I also always feed with 10% rye flour because rye is an acidic flour which adds to the sourness and flavor profile of the finished product. I have a container in my kitchen where I have pre-weighed a 90% strong white flour, 10% rye flour mixture for feeding purposes. These percentages are again done by weight. (Ie - 90g bread flour + 10g rye flour for the flour mixture). I use @kingarthurflour bread flour and @bobsredmill rye flour. The first feeding out of the fridge, I do a 1:1:1 feeding. That means usually about 15g starter to 15g flour mixture and 15g warm water. The next few feedings before making dough are done with 1:2:2 (1 part starter), or 1:4:4 if you have to leave it overnight. My 1:2:2 feedings are usually 5-6 hours apart because I keep it in my proofing box at 80F, but it would take longer at room temperature. As an aside - the rubber band is what I use to measure how much rise I’ve gotten after a feeding. This picture was taken at the end of my last feeding so this guy is ready to make dough! Basic country loaf how-to to follow soon. Please DM me if you have more questions! #sourdoughstarter #sourdough #fermentation #fermentationstation #pdx #slowfood #realbread #naturalyeast #feedingsourdough #howto #sourdoughschool #sourdoughbaking #sourdoughbaker #surdejsbrød

  •  37  1  6 hours ago

Top #NaturalYeast Posts

  • .
#酵母スコーン
惣菜系でトマトバジルチーズ
.
美味しすぎます。笑
ワインともいけるし、
食事としてもいけるし、
おやつにも。
.
スコーンの新しい味
どんどん開発しちゃいます♡
.
2月に教室の方で酵母スコーンの
リクエストレッスン受けてるので、
こちらとチョコチャンクスコーンやります!
◎ママクラス→2/28(金)
◎一般クラス→2/8(土)
.
ご興味おありでしたらこちらよりDMください→ @pane_inizio
.
#トマトバジル
#チーズ
#スコーン
#scones 
#手作りスコーン
  • .
    #酵母スコーン
    惣菜系でトマトバジルチーズ
    .
    美味しすぎます。笑
    ワインともいけるし、
    食事としてもいけるし、
    おやつにも。
    .
    スコーンの新しい味
    どんどん開発しちゃいます♡
    .
    2月に教室の方で酵母スコーンの
    リクエストレッスン受けてるので、
    こちらとチョコチャンクスコーンやります!
    ◎ママクラス→2/28(金)
    ◎一般クラス→2/8(土)
    .
    ご興味おありでしたらこちらよりDMください→ @pane_inizio
    .
    #トマトバジル
    #チーズ
    #スコーン
    #scones
    #手作りスコーン

  •  354  6  21 hours ago
  • Buongiorno e buona domenica 😍
In tanti mi avete chiesto nelle ultime settimane aiuto sulla gestione della pasta madre e ho quindi deciso di dedicare un post tutto a lei, che ogni anno mi da tante soddisfazioni! .
.
Ci tengo a precisare che io NON sono una maestra e questo è il metodo che IO seguo in base al mio stile di vita, tenete conto che 20 gg al mese sono via  per lavoro.
.
. 
Riattivo la pasta madre di solito 1 mese e mezzo prima di iniziare la maratona panettoni colombe. E uso SEMPRE  la stessa farina tecnica per il rinfresco e poi l’impasto dei grandi lievitati.
.
.
Per le prime settimane la tengo in un barattolo, sta circa una settimana in frigo nei giorni a casa cerco di rinfrescarla più volte facendo almeno 2 rinfreschi al caldo ( ovvero la faccio raddoppiare a 28gradi). .
.
Quest’anno per rinforzarla l’ho tenuta anche due settimane in sacco legata. .
.
Due settimane prima di panettonare ho iniziato a tenerla in acqua. Prima metterla in frigo per 5-6 giorni  ho fatto un rinfresco al caldo ( in barattolo con lievitazione a 28 gradi) e un secondo rinfresco mettendolo poi in acqua e poi in frigo una mezz’ora dopo.  Al mio rientro ripeto questi passaggi. .
.
Ho sfornato i primi veri panettoni il 13 dicembre quest’anno. 
Il 10 dicembre notte ho rinfrescato la pasta madre e l’ho tenuta a circa 18-20 gradi ( dentro una borsa frigo con un piccolo ghiacciolo per 16 ore circa.
L’11 dicembre alle 16:30 circa ho fatto un primo rinfresco a secco con lievitazione a 28 gradi. Dopo 2h e 30 ho fatto un secondo rinfresco messo in acqua e tenuto nuovamente a 18-20 gradi fino alle 16 del 12 dicembre ( seguendo il metodo del maestro Beniamino Bazzoli ). Alle 16:30 primo rinfresco al caldo tenuto in un barattolo per verificare l’esatta crescita e un secondo rinfresco sempre al caldo dove ho messo in una ciotola con un canovaccio per poi verificare l’alveolatura. Il lievito in 2h30-3 arriva al 2,5 volte il suo volume iniziale. 
Alle 22:30 del 12 dicembre ho iniziato con il primo impasto del panettone che poi ho preso al quadruplico ( sempre seguendo metodo Bazzoli ) dopo 12 ore. .

Se avete domande scrivetemi e sarò ben lieta di rispondervi.
  • Buongiorno e buona domenica 😍
    In tanti mi avete chiesto nelle ultime settimane aiuto sulla gestione della pasta madre e ho quindi deciso di dedicare un post tutto a lei, che ogni anno mi da tante soddisfazioni! .
    .
    Ci tengo a precisare che io NON sono una maestra e questo è il metodo che IO seguo in base al mio stile di vita, tenete conto che 20 gg al mese sono via per lavoro.
    .
    .
    Riattivo la pasta madre di solito 1 mese e mezzo prima di iniziare la maratona panettoni colombe. E uso SEMPRE la stessa farina tecnica per il rinfresco e poi l’impasto dei grandi lievitati.
    .
    .
    Per le prime settimane la tengo in un barattolo, sta circa una settimana in frigo nei giorni a casa cerco di rinfrescarla più volte facendo almeno 2 rinfreschi al caldo ( ovvero la faccio raddoppiare a 28gradi). .
    .
    Quest’anno per rinforzarla l’ho tenuta anche due settimane in sacco legata. .
    .
    Due settimane prima di panettonare ho iniziato a tenerla in acqua. Prima metterla in frigo per 5-6 giorni ho fatto un rinfresco al caldo ( in barattolo con lievitazione a 28 gradi) e un secondo rinfresco mettendolo poi in acqua e poi in frigo una mezz’ora dopo. Al mio rientro ripeto questi passaggi. .
    .
    Ho sfornato i primi veri panettoni il 13 dicembre quest’anno.
    Il 10 dicembre notte ho rinfrescato la pasta madre e l’ho tenuta a circa 18-20 gradi ( dentro una borsa frigo con un piccolo ghiacciolo per 16 ore circa.
    L’11 dicembre alle 16:30 circa ho fatto un primo rinfresco a secco con lievitazione a 28 gradi. Dopo 2h e 30 ho fatto un secondo rinfresco messo in acqua e tenuto nuovamente a 18-20 gradi fino alle 16 del 12 dicembre ( seguendo il metodo del maestro Beniamino Bazzoli ). Alle 16:30 primo rinfresco al caldo tenuto in un barattolo per verificare l’esatta crescita e un secondo rinfresco sempre al caldo dove ho messo in una ciotola con un canovaccio per poi verificare l’alveolatura. Il lievito in 2h30-3 arriva al 2,5 volte il suo volume iniziale.
    Alle 22:30 del 12 dicembre ho iniziato con il primo impasto del panettone che poi ho preso al quadruplico ( sempre seguendo metodo Bazzoli ) dopo 12 ore. .

    Se avete domande scrivetemi e sarò ben lieta di rispondervi.

  •  561  73  12 January, 2020
  • ehrlich: ich bin unheimlich dankbar für jeden laib brot, den ich 2019 aus dem ofen ziehen durfte. und für meine wundervolle familie, die auch die weniger gelungenen laibe restlos aufgegessen hat. auf ein glückliches, friedvolles und mindestens ebenso gut schmeckendes 2020!
  • ehrlich: ich bin unheimlich dankbar für jeden laib brot, den ich 2019 aus dem ofen ziehen durfte. und für meine wundervolle familie, die auch die weniger gelungenen laibe restlos aufgegessen hat. auf ein glückliches, friedvolles und mindestens ebenso gut schmeckendes 2020!

  •  914  31  31 December, 2019