Professional pastry chef and recipe developer from Rome.
If you want delicious and professional recipes made simple and easy, you've come to the right place! Hit that subscribe button to get notified every time I post a new video. Hope to see you around!!
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Hi Emma, this bread is wonderful! I've already made it and it tastes incredible! I wanted to ask you if I could double the quantities to have a bigger loaf and if this is the case, should I make some changes to the baking time? Thank you very much for sharing your recipes! Love from an Italian in Spain
Ciao Emma... Mi sembri la persona adatta cui rivolgere questa domanda, quindi anche se il video è di anni fa provo a fartela lo stesso. Anche io non trovo mai il latticello e uso questo metodo del latte+aceto, ma anche se aspetto tanto tempo non mi capita mai di vederlo coagularsi come nei vari video. Dove sbaglio? Dovrei usare il latte tiepido? (Uso un normale latte fresco intero, di solito. Il classico "alta qualità" del banco frigo).
If your lazy try Pillsbury biscuits, regular or grands. Use a bottle top to cut out center. My family deep fried them in the 70s. Holes became munchkins. I might have to try them in the air fryer now.
