Baking

Doughs and Basics Lenten

The base doughs every other recipe refers back to: yeasted, shortcrust, puff, choux, pizza and crêpe batter, plus a sourdough starter.

Pizza Dough

Pizza dough at 65% hydration with a day in the fridge: very little yeast, a long ferment, and a rim shaped by hand, never with a rolling pin.

Hands-on time: 30 min plus waiting time: +26 h Difficulty: Medium

Sourdough Starter
Hands-on time: 20 min plus waiting time: +168 h Difficulty: Medium
Homemade Filo Dough
Hands-on time: 1 h 30 min plus waiting time: +1 h Difficulty: Challenging