Blog Flora Refosco - FloraRefosco.com

Do you recall the famous saying, “one thing is one thing, something else is something else”?
Well, it makes sense to me.
If I paint stripes in a horse, is it a zebra? Well, no. It might seem like one, and I don’t really know what the difference is, but I know it exists.
Certainly, there are people who consider me obtuse but, for me, “eggless omelette” sounds counterintuitive (however, I will gladly cook and have for lunch a chickpea frittata).

I suppose, many people consider “all natural”, “vegetarian”, “vegan”, “paleo”, people who don’t consume dairy or gluten, to be all part of one coherent group.
Well, this is not true.
Each one has their own reasons to make the choices they make, and even people who have similar diets might have very different motivations.

Years ago I've been bitten by the will and challenge of making breads without using store-bough instant yeast, still in the times when I used to prepare my non-intentional rock-breads (as Madi, my maternal grandmother, used to say, "bread that makes for gold tooth").
I think this will came actually because the proposition seemed to me so tremendously challenging. Practically a scientific experience (which it is, as a matter of fact).

Until I came across the Wild Yeast blog, it had never occurred to me that yeast is, in truth, a microbes culture that lives in the air. This one, the pure and clean - or not so much - air that we breath through our nostrills in any place of the world.

What a sensational discovery! What a new perspective. Really.
But then, experimenting, testing, taking notes, being stuborn about not spending my hard-earned money in excellent-albeit-expensive books (which the beloved city library won't borrow, they just allow you to read there), or in courses that slip into the same category, only now I understand a little better who to make this work. Often times, this is how it goes with newbies: they are either very insistent, or they need to pay someone to teach them. Of course, bread making is the kind of knowledge that is everywhere (as are the yeasts), but it can be kind of difficult to grasp. Every grandmother knows. There is always an auntie that know, a neighbor, anyway. But I guess the difficulty lies in the fact that making bread is something so intuitive and sensorial.
When you really get the hang of it, you don't measure anything, then it gets so tricky to explain things.

You ask: "How long should I leave it to rise?"
They say: "Ohh, until it's fluffy". So you're left there, lost, unaware if it is fluffly enough yet or past the point already.

In the texts about bread that don't take instant yeast, I will try to build a bridge between experienced bread bakers that are not too good in explanations, and those who like objective explanations but don't have much experience with bread yet.


Sandwich oatmeal bread

05/06/2014 - 0 Comments - Recipes | Oats, Bread

From tuesday to wednesday last week, I tryed to bake a no-knead bread, but unfortunately I ended up burning the poor thing.

I've tryed other breads too, and some did come out good.

But not like this one.


More stories

24/08/2012 - 2 Comments - Recipes |

Again, here I come telling stories.

Last time I checked how long had it been since my last post, it was a month. That was, I think, two weeks ago.

Since then, I worked a lot and travelled again, and worked a lot (I'm glad about it) and travelled again.


Pão de queijo (Brazilian "cheese bread")

17/05/2012 - 2 Comments - Recipes |

People, this post is practically a confession.

Yes, because even being Brazilian (proudly and lovingly) I have used a recipe for pão de queijo found at Joe Pastry - who, as you might guess, is American.

I know it is weird, but after all I didn't have a pão de queijo recipe to call my own, and I was reading his site a few days ago when I stumbled upon this picture.

I thought to myself: the recipe makes sense and could as well have come originally from Minas, the pães de queijo look great, & in this cold weather is seems like a good idea to turn on the oven.

Prepare the batter is the quickest thing in the world. The problem is to have patience and wait for them to bake...

The thing is: food belongs either over the table or inside bellies, never in the trash can. The other day, I baked a lot of christmas cookies. And because of a whim of mine, I have cut them again after baking, so that they would all be round and equal.
Well, what to do with 3 cups leftover cookie crumble? Bread!


Buttery bread.

30/11/2010 - 0 Comments - Recipes | Refined sugar, All purpose flour, Instant yeast, Butter, Bread

I am insisting in the bread making trials until I get the hang of it. And I consider this one to be an advance. :)


Super fast bread.

22/11/2010 - 0 Comments - Recipes | Brown sugar, Oats, All purpose flour, Instant yeast, Milk

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