Yeast

all-purpose flour (150 grams) • cold water (225 grams) • instant yeast • salt

all-purpose flour (250 g) • packed light brown sugar (80 g) • unsalted butter, softened (125 g) • warm water (120 ml) • active dry yeast (3 g) or 2 1/2 teaspoons fresh yeast (9 g) • fine salt (4 g) • Granulated sugar or light brown sugar,

all-purpose flour (about 500 grams) • warm water (about 400 ml) • fresh active dry yeast (about 12 grams) • olive oil (about 10 ml) • fine salt (about 5 grams) • Semolina flour, as needed, for dusting • large mixing bowl • wooden spoon or spatula • baking sheet • parchment paper • ladle • cooling rack •

all-purpose flour (about 400 grams) • sugar • water (250 ml) • salt • olive oil (50 ml) plus more for brushing • instant yeast for savory recipes • Coarse salt • Rosemary

all-purpose flour (about 1 kg) • warm water (about 600 grams) • active dry yeast (or 2 packets, about 14 grams total) • Fine salt

flour (about 4 cups) • salt (about 2 to 2 1/2 teaspoons) • honey • extra virgin olive oil (about 1 1/2 tablespoons) • water or milk (about 2/3 cup) • eggs • Fresh or dry active yeast (enough for 500 grams/4 cups of flour) • peanut oil (about 8 1/2 cups) for frying the panzerotti • (For the filling:) • Tomato pulp, well drained, • balls of mozzarella, well drained • Anchovies in oil, well drained,

plus 1 tablespoon water at room temperature (220 ml; you may need a little more or less depending on your flour) • extra virgin olive oil (20 g) • Salt • gluten-free flour blend or all-purpose flour (250 g) • instant yeast for savory baking (10 g) • salt (6 g) • sugar • For the Topping • Extra virgin olive oil • Olives • Feta, provolone, or another semi-hard or melting cheese • Cherry tomatoes •

Senatore Cappelli durum wheat semolina flour • warm water (about 400 g) • salt (about 15 g) • refreshed sourdough starter (or 12.5 g fresh yeast)

re-milled semolina • room temperature water (about 460 ml) • liquid sourdough starter (or 5 grams fresh yeast) • diastatic malt (or 10 grams honey) • sea salt

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

pizza flour (about 500 grams) • water (about 350 ml) • extra virgin olive oil (about 40 ml) • active dry yeast (about 10 grams) • Salt, to taste • Napoli-style salami (about 100 grams) • ricotta cheese (about 300 grams) • Black pepper, to taste

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

all-purpose flour (about 500 grams) • active dry yeast • golden raisins (about 100 grams) • salt (about 8 grams) • warm water (about 400 ml) • sunflower oil (about 1 liter) for frying • Granulated sugar,

plus 1 tablespoon water (250 grams) • all-purpose flour (500 grams) • active dry yeast (10 grams) • extra virgin olive oil (60 grams) • salt (15 grams) • sugar (12 grams) • tomato puree (350 grams) • whole milk mozzarella or pizza mozzarella, diced (250 grams) • olive oil • oregano

phyllo dough • As needed, extra virgin olive oil • As needed, sesame seeds for garnish • extra virgin olive oil • leek • fresh spinach (about 600 grams) • almond-based vegan ricotta (about 300 grams) • nutritional yeast flakes (optional) (about 10 grams) • garlic powder • As needed, salt

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

INGREDIENTS for the starter • bread flour (50 grams) • all-purpose flour (50 grams) • sugar • active dry yeast (10 grams) • milk (50 ml) • INGREDIENTS for the dough • warm milk (200 ml) • egg yolks • sugar (the original recipe says 3) • vanilla powder or 1 teaspoon vanilla extract • honey (50 grams) •

chopped broccoli florets (about 250 grams) • eggs • instant yeast • all-purpose flour (about 150 grams) • Salt, pepper, and oil to taste • Sunflower and pumpkin seeds to taste

bread flour or all-purpose flour (about 490 grams) • All-purpose flour, • pizza yeast • warm water (about 310 ml) • Salt • Extra virgin olive oil • Sugar

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

oat flour or finely ground oats (about 160 grams) • cornstarch (about 60 grams) • warm water (not boiling) or as needed (about 150 ml) • honey • salt • gluten-free fresh yeast (about 10 grams)

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 250–300 grams) • salt • level teaspoon sugar • dry yeast (about 8 grams) • extra virgin olive oil

For the dough: • all-purpose flour (about 300 grams) • baking soda (about 2 grams) • cream of tartar (about 2 grams) • cornstarch (about 1 gram) • instant dry yeast (about 5 grams) (or 2 teaspoons/10 grams if not using baking soda, cream of tartar, and cornstarch) • sugar (about 5 grams) • warm water (about 155 ml) • chicken breast • yellow or red bell pepper • fresh scallion • Sesame seeds, •

all-purpose flour (about 280 grams) • bread flour (about 280 grams, 260W) • water (about 450 ml) • fresh yeast (about 4 grams) or 1/4 teaspoon dry yeast (about 1 gram) • extra virgin olive oil • salt (about 10 grams) • extra virgin olive oil • water • salt

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)

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •