Italy is home to hundreds of ‘artisan breads’ made from a homemade slow yeast (not the supermarket-bought yeast). My husband is an expert bread maker. This is his first-ever post on our blog and it’s about his passion for organic handmade bread.
I like the homemade bread made with sourdough (also called mother’s yeast); I have always been fascinated by the way this bread is made, so I decided to make it at home. I started with a recipe for sourdough found on the internet, with explanations from a skilled baker.
I wanted to make bread as it was made in old times, with the materials and methods handed down for generations in different areas of Italy. I used organic whole wheat flour (that consisted of both durum wheat and soft wheat) and that was stone-ground. I also used spring water that I took regularly from the various natural springs during my tours in the mountains of Abruzzo.
Even the salt was integral and handpicked, from the salt mine in Sicily. After several attempts, I managed to make bread the way I wanted, and guarded it in a cotton cloth in a wooden box. It was really yummy; it was enough to open the box to smell the bread even after a week. It is a tasty bread made with natural ingredients only. Since then I never missed the “real bread” in my house. It was not only delicious and healthy, but it made me feel connected to a know-how and an ancient tradition that was about to disappear.