©
silviabak: DSCF5434_WW Pizza sourdough left in fridge for few days. It did rise even at cold temperature and tasted delicious. Made thin pizza crust
©
silviabak: DSCF5437_Seymour backcountry
©
silviabak: DSCF5441_Less crowd (question mark)
©
silviabak: DSCF5443_Seymour backcountry
©
silviabak: DSCF5445_Seymour backcountry
©
silviabak: DSCF5455_Seymour backcountry
©
silviabak: DSCF5456_Seymour backcountry
©
silviabak: DSCF5457_Seymour backcountry
©
silviabak: DSCF5459_Seymour backcountry
©
silviabak: DSCF5460_Rice dumplings
©
silviabak: DSCF5461_Rice dumplings
©
silviabak: DSCF5463_WW sourdough buns-Baozi
©
silviabak: DSCF5464_WW + AP multigrain sourdough, high hydration
©
silviabak: DSCF5466_WW + AP multigrain sourdough, high hydration
©
silviabak: 20201202_153406
©
silviabak: 20201202_153426
©
silviabak: 20201201_104003
©
silviabak: 20201203_180242
©
silviabak: 20201210_183950
©
silviabak: 20201210_184023
©
silviabak: 20201210_220954
©
silviabak: 20201210_125111
©
silviabak: 20201210_125027
©
silviabak: 20201210_221230
©
silviabak: 20201210_221033
©
silviabak: DSCF5509_Salmone al forno e cavolo marinato a vapore
©
silviabak: 20201208_162153
©
silviabak: DSCF5495_Croissants freschi!
©
silviabak: DSCF5502_Interno di un croissant
©
silviabak: DSCF5504_Interno di un croissant