Wild. Wild bread
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How to make bread, focaccia, and other baked goods with stone-ground flours, wild yeast, and fermented waters
Author: Martino BeriaPublisher: Enea Editions - Macro Group
ISBN: 9788867731046
Published: November 2020
While Martino Beria taught technical breadmaking with sourdough starter at The Home Bakery , with Wild he wanted to take a step back: away from the excessive processing of raw materials to seek out rustic, wild flours. From these, he developed innovative techniques to create baked goods that resist heaviness and transcend the idea that whole wheat and stone-ground flours equate to lower quality.
Starting with a technical analysis of rustic flours, and using them to create wild yeasts and fermented waters, the author guides the reader through the production of wild bread, rustic pizzas and focaccias, breadsticks, and other baked goods with ancestral flavors.
Wild aims to give a new voice to "difficult" flours and to all those small businesses that still believe in the protection of grains that have marked the course of our country's history.
The grain is new life. When wet, it activates, converting its starch reserves into sugars, germinating, taking root, sprouting leaves, and giving rise to a new plant, from which up to five ears of corn will emerge, each producing seventy grains.
The grain is yeast. An indigenous microbial flora of yeasts and bacteria settles on it. When placed in the right conditions, they begin to metabolize the nutrients within the grain and, if guided, give rise to sourdough.
The grain is bread. It contains proteins and starches, the ideal combination for an energy-rich food that provides sustenance.
MARTIN BERIA
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.