Farro

water (about 350 ml; if using Lidl organic flour, add 3 tablespoons/50 ml more) • olive oil • heaping teaspoon salt • whole wheat spelt flour (about 500 grams) • dry active baker’s yeast • psyllium husk

water (350 ml) • cake fresh yeast • all-purpose flour (300 grams) • whole wheat spelt flour (200 grams) • oil

active spelt sourdough starter (about 130 grams) • whole spelt flour (about 300 grams) • white spelt flour (about 200 grams) • water (340–350 ml) • salt (about 12 grams) • walnuts (about 70 grams) • chocolate chips (about 60 grams)

onion • butter (90 grams) • olive oil • diced ham (150 grams) • ham bone • heavy cream (500 ml) • whole milk (500 ml) • Salt, pepper, and nutmeg • spelt flour (90 grams)

spelt flour • olive oil • water (310 ml) • yeast • salt • organic cane sugar • toasted sesame seeds

all-purpose flour (about 80 grams) • spelt flour (about 80 grams) • baking soda • Dried herbs of your choice • Olive oil • Salt • sardines in water or olive oil • zucchini • red onion • Edamame (soybeans) • Tomato sauce • Shredded cheese •

water (475 ml) • apple cider vinegar • olive oil • fresh yeast (about 8 grams, or 1/3 of a 0.9 oz/25g cube) • whole wheat flour (about 750 grams, I usually use spelt flour) • salt • psyllium husk

whole wheat spelt flour (about 200 grams) • baking powder • nonfat plain yogurt (about 245 grams) • sunflower oil (90 ml) • orange (zest and juice) • stevia (about 30 grams) • ground cinnamon • eggs

whole wheat or spelt flour (55 grams) • (about 2 teaspoons/5-6 grams) active dry yeast • honey (15 grams) • warm milk (35 grams) • eggs • coconut oil or butter (50 grams) • Zest of 1/2 lemon • Zest of 1/2 orange • orange blossom water (10 grams) • warm milk (30 grams) • honey, date paste, or birch sugar (50 grams) • The prepared starter •

zucchini • carrot • flour (about 100 grams; use bread, whole wheat, chickpea, spelt, or oat flour) • egg • grated Parmesan cheese • garlic, minced • Salt and pepper, to taste • Spices, to taste • baking powder • olive oil, for brushing

dates • bananas (I used about 7 3/4 oz) • plain yogurt • skim milk • whole wheat spelt flour (about 230 grams) • olive oil • vanilla paste • baking soda • baking powder • banana slice per muffin

chickpea flour (about 225 grams) • spelt flour (about 225 grams) • baking powder/baking soda • toasted sesame seeds • grated Parmesan cheese (about 60 grams) • warm water (about 160 ml) • extra virgin olive oil (about 80 ml) • salt • Herbes de Provence