Sourdough

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)

gluten-free sourdough starter (about 1 1/4 cups) • buckwheat flour (about 1 1/2 cups; you can also use sorghum or teff flour) • brown rice flour (about 1 1/2 cups) • tapioca starch (about 1 2/3 cups) • psyllium husk powder (about 1/4 cup) • salt (about 2 teaspoons) • honey • water (400–500 ml)

Triticum flour (about 300 grams) • purple carrot purée (about 210 grams, or use beetroot) • water (about 99 grams) • sourdough starter (about 90 grams) • salt (about 6 grams) • Turmeric Dough: • Triticum flour (about 300 grams) • scant cup water (about 220 grams) • sourdough starter (about 90 grams) • salt (about 6 grams) • ground turmeric

all-purpose flour (about 600 grams) • plus 1 tablespoon sugar (about 110 grams) • eggs • salt • active dry yeast (about 10 grams) or 3 tablespoons if using fresh yeast (about 25 grams) • butter or margarine, at room temperature (about 80 grams) • Zest of 1 lemon and 1 orange • orange blossom water (about 45 ml) • plus 1 tablespoon milk (about 200 ml) • Candied fruit • Sliced almonds • Sugar

bread flour (about 700 grams) • powdered sugar (about 150 grams) • whole milk (about 250 grams) • orange blossom water • margarine (about 130 grams) • Zest of 1 lemon • Zest of 1 orange • fresh yeast (about 25 grams) • eggs • salt (about 10 grams) • For decorating the roscón: • little sugar and 3 drops of water •

whole wheat sourdough starter (35 g) • water (35 g) • all-purpose flour (70 g) • active sourdough starter (120 g) • water (75 g) • large eggs (about 4 1/4 oz/120 g) • melted butter (70 g) • bread flour (120 g) • all-purpose flour (280 g) • sugar (50 g) • salt (4 g) • milk (350 ml) •

bread or all-purpose flour (about 300 grams) • milk (about 200 grams) • sourdough starter (about 60 grams) • butter (about 20 grams) • sugar • salt • egg • Sesame seeds