We make Pane di Altamura at a 70% hydration with Durum grown in the States.
The Biga, Poolish or Sourdough starter, is our natural yeast.
We keep one for the Altamura and one for regular bread, but like to mix the yeast for variety.
Ciabatta is my favorite bread at an 80% hydration.
They say that cooking is an art and baking bread is a science,
so a scale is always used.
When we met our boy's future in-laws, I baked bread.
Their oldest daughter was married to an Italian and I told his Mom, that I'd make something special for the next party.
Old Italian family that fell in love with South Florida, while working at the UN long ago.
When the oldest had her first daughter, her name was what we hoped it would be..... Valentina.
Birth gift was a custom engraved and tuned Kalimba, in 3 flats with an A natural.
Gave all the family members the sheet music in the pic below, laminated in plastic.
Added an F# and G, up top on both sides, for Adagios in G minor.
Have a Cello from Cremona that will be available to our grandkids and their cousins, ages 7, 5, 4, 3, and some accordions.
They were all leaning to ski over Easter in Colorado.
The most important rule in Opera, always in Italian.
Pepperoni pizza for dinner tonight.
Old pic of Valentina and our Grandson.