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Naturally Leavened Bread at Lisbon’s Gleba Bakery
Currently unavailable
Naturally Leavened Bread at Lisbon’s Gleba Bakery
ratings:
Length:
3 minutes
Released:
Nov 11, 2020
Format:
Podcast episode
Description
We talk with baker Diogo Amorim from Gleba Bakery in Lisbon about his bakery’s traditional bread-making techniques. The bakery makes all naturally leavened bread with no yeast, with flour that is milled daily. The dough ferments for more than 24 hours to maximize the bread’s flavor and digestibility.
Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/
Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/
Released:
Nov 11, 2020
Format:
Podcast episode
Titles in the series (100)
Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits: This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef ... by The Culinary Institute of America