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Recipe of the Week: Pasta Mother - Secrets and Mysteries of a masterpiece to be handed down ... Magic Boss Key

Oggi leggevo un articolo sull'importanza nella lievitazione e panificazione della pasta madre e così mi sono ricordato di quando alla Prova del Cuoco il "compianto" Beppe Bigazzi (credo fortunatamente sia ancora su Alice per chi ha il satellite...) parlò di un panificio in lunigiana (mi sembra...) che si tramandava il "lievito" da generazioni...
Ecco: questo lievito è la famosa Pasta Madre.

Ma che cos'è nello specifico?
Da Wikipedia

Il  lievito naturale , chiamato anche  lievito acido ,  pasta acida ,  lievito madre ,  pasta madre e crescente , è un impasto di farina e acqua acidificato da un complesso di  lieviti  e batteri lattici che sono in grado di avviare la fermentazione. A differenza del cosiddetto  lievito di birra , natural yeast include, among yeasts, several species of heterofermentative lactic acid bacteria and Lactobacillus omofermentanti such . The fermentation of lactic acid bacteria produce organic acids and also enables greater output growth and a higher digestibility and shelf life.

One thinks, well, good ... So what? What am I doing there?
Pizza, homemade bread ... sweet .... There seems little?? and do not tell me that none of you have time to do the simple steps needed to get ...
However for all you curious I am going to show you a little 'link where you can find all the details ...


Quick Recipe
recipe step by step photo-

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Another post from our friends Geekissimo geek ....
Magic Boss Key (on Geekissimo)
A programmillo that might be useful to the rest of us ....
If you check the head behind ...
control + alt + x + c + v + e + r + f + g and everything disappears ....
or perhaps a sequence a bit 'easier than you say??
I still have to see if it is portable, if it is not .... worse ....
but still usable ...
aspect opinions ...

Pilonidal Sinusdressing

Franco

Franco Drinks: Corton-Charlemagne 2002 Bonneau du Martray

Corton-Charlemagne 2002 Bonneau du Martray

the scent of fresh oak , woodsy, as the French would say, opens and dominates the olfactory spectrum.

With a little 'patience, that we should always have in front of some wines, the air and the temperature it distils the woodsy steps aside and gives way to a beautiful floral notes intertwined with citrus and minerals less intense, but always very elegant, all to draw a picture of great finesse and freshness. Not a hint of evolution.

But it is in the mouth the wine shows all his class: taut, mineral, deep, perfectly balanced, with a long persistence.

A great wine from an exceptional terroir and vintage wonderful son. A wine still in progress and is intended to excite for many years.

The Corton-Charlemagne Grand Cru vineyard identifies only for white, the Cote de Beaune.
The wine produced here is characterized by freshness and minerality decided and can age like a big red. Hardly the opulence and the fatness of a Meursault or a Chassagne-Montrachet or Puligny-Montrachet. We are closer to a Grand Cru Chablis.
Bonneau du Martray has a long history and its Corton-Charlemagne is consistently among the highest quality of this prestigious appellation.

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New Drinks Category: FREE DRINKS

Come by today to publish a new book.
In collaboration with my dual-link (branch and sommelier) Franco Righi inaugurating:

FREE DRINKS
as before ball uncorked:

Corton-Charlemagne 2002 Bonneau du Martray