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Everybody should know how to cook pasta, but there is always someone who doesn’t. I’ve seen that in many websites are explained wrong instructions about cooking pasta so, here are mine: fill a large cooking pot with water and bring … Continue reading
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How many times when you’re cooking or ironing do you end up burning part of your hand or arm? A lots, isn’t it? What I’m writing here is like unbelievable, but it’s really true! After being burnt, cover the skin immediately … Continue reading
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When you bake something with eggs inside, sometimes the final product has a bad egg smell and this is very disturbing especially if you’ve done this for other people. The smell is caused by the thin yolk membrane. So you … Continue reading
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Legumes tip Everybody know that beans, lentils or chickpeas can be a bit tricky after digestion, due to the increase of intestinal gas. This is cause by the legumes thick skin. So it’s important that you pre-soak them in water … Continue reading
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LEMON ZEST SUBSTITUTE If you don’t have always fresh lemon in your kitchen, you can use lemon essential oil (organic). You can store its little bottle in the fridge for long periods, so it’s really a recipe saver! Use few drops … Continue reading
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There’s a natural way to fix whipped cream instead of artificial products. You have to use 2 teaspoon of corn starch every cup of cream (2 tsp for 250ml). Mix them and beat the cream until stiff. Just simple as … Continue reading
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Mother yeast or sourdough starter is like a pet, you have to feed it every 4-5 days…. but when you have to go on holiday and you cannot bring it with you, what should you do??? Don’t worry, there’s always a … Continue reading
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If you’re reading this post, you certainly have created your mother yeast or sourdough starter, so… Well Done! Now, how do you use it? What can you bake? There’s a hearsay telling that it’s very hard to understand how to use … Continue reading
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Mother yeast, also called natural yeast, acid yeast, sourdough, natural leavening, natural leavening dough, mother dough, is a mixture of flour and water acidified by a combination of yeast and lactic acid bacteria that start fermentation of bakery or pastry … Continue reading
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ADVANTAGES AND DISADVANTAGES ABOUT SOURDOUGH STARTER OR MOTHER YEAST Here is a list of advantages and disadvantages about using mother yeast or sourdough starter. ADVANTAGES: products are more digestible because there are microorganisms that can decompose flour and gluten more … Continue reading
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For better understanding the recipe written below, please read at first the page What’s Mother Yeast. I tried to create a liquid mother yeast three times with no success… it lasted one day and then it spoiled and for me was … Continue reading