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Conversion from solid to liquid sourdough and vice versa Conversion from solid to liquid sourdough and vice versa
Often it happens to come across recipes that involve solid sourdough and ...
 14/09/2020  (192)    (0)    (0)
Flours practical guide on the choice and use Flours practical guide on the choice and use
How to use and select flours: practical guide Flour is the basic ingredien...
 13/09/2020  (216)    (1)    (0)
Gluten-free LI.CO.LI. Gluten-free LI.CO.LI.
My new gluten-free adventure couldn't have started without gluten-free sourdoug...
 03/09/2020  (330)    (0)    (0)

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Gluten-free LI.CO.LI.

Gluten-free LI.CO.LI.

  Rosa  

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  Natural YeastGluten free  

My new gluten-free adventure couldn't have started without gluten-free sourdough !!!

You certainly know my aversion to brewer's yeast, so why not use it for gluten-free?

Let's start preparing the gluten-free licoli together, which is what I prefer, it's much easier to manage, it stays good, good in the fridge at rest for 10/15 days waiting to do its job once time refreshed. Unlike yeast with gluten, the "free" products do not double do not triple ... we will make a right of it;) ... of course if we have to make a large leavened product we will transform the licoli into solid sourdough as it has more leavening strength ... only it needs to be refreshed every once at the latest within 5 days… for this reason I only transform it a few days before Easter and Christmas

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