I’ve already written of my participation to the healthy cooking course , organized by GADOS, and I learned that you can cook reducing fat and sugar, and using new ingredients (for me) as the arrow root (which is used more or less as corn starch), agar agar (to make azuki pudding ) or many other spices. The teacher  that organizes the course on behalf of Giolitti school, the last night gave us the natural yeast and I had  also the other natural yeast  that my friend Vielmina gave to me. I ventured into the production of homemade bread .. a process a bit long. I started the Saturday of Easter cooling the dough at 6 pm, then at  9pm, to continue Sunday morning with the realization of the dough starter  at 7 am, than mixin again at 8am and then at 10.30 I baked, they cooked about an hour.

I kept it separate the two yeasts, and I made bread with whole flour and wheat flour 0: to be the first attempt, I was very satisfyied. I think the prof Mariangela Zandonadi will be happy if I share his instructions BREAD recipe passo_passo .
As I was awake  and I had to wait the time between a mix  and the other I prepared other dishes, including sweet Easter which is prepared in Sicily, or the cuddura cull’ova, following this recipe .

I do not know how long this desire to cook, but in the meantime I enjoy it enough, like last Sunday, preparing brunch with pumpkin muffins, spinach strudel, homemade bread, jam, tea, strawberries and apple tarte tatin.