Vegetarian bread

sparkling water (250 ml) • dry yeast (4 grams) • granulated sugar (40 grams) • spelt flour (250 grams) • type 2 flour (250 grams) • rice oil (80 ml) • fine salt (4 grams)

extra sourdough starter (about 450 grams) • soy milk (about 625 ml) • sugar (about 15 grams) • oil (about 200 grams) • all-purpose flour (about 1250 grams) • salt (about 30 grams) • Rosemary, to taste

cauliflower (about 800 grams) • eggs • rice flour • Salt, to taste • Extra virgin olive oil, to taste • hot curry powder

white eggplants (homegrown, if possible) • black eggplant (homegrown, if possible)

borlotti beans • cherry tomatoes • cucumber • basil leaves • To taste, red onion (preferably Tropea, or any mild red onion) • extra virgin olive oil • To taste, salt • bread (about 50 grams)

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

refreshed and doubled sourdough starter (made from 60 grams starter + 60 grams flour + 30 grams water) • water (200 grams) • egg • demerara cane sugar (70–100 grams) • bread flour (about 500 grams, 11–12g protein) • salt (5 grams) • vanilla powder • margarine (about 80 grams, 50–60% fat)

bread flour or all-purpose flour (about 250 grams) • sugar (about 50 grams) • fresh yeast (about 10 grams) • sunflower oil (about 30 ml) • lemon (zest) • orange (zest) • almond or soy milk (about 125 ml) • salt

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • water (about 400 ml) • olive oil (about 50 ml) • fresh yeast (about 6 grams) • salt (about 6 grams)