Do the bread at home with the mother pasta it is an important experience; an action that requires a lot of time and as much patience, some even speak of a spiritual, intimate act. It certainly requires passion and, as the doctor told us Valeria Cavallini, scientific director of the Pallium Onlus Association, which for eleven years has been taking care of the sourdough that has "given birth", so much love.

The characteristics of the bread made with sourdough are the digestibility and, without a doubt, the flavor it's a perfume irresistible. In addition, this homemade preparation is kept for a long time, a week and even longer.

So today we thought to give you Valeria's recipe taken from the volume “Dining from Florence to Chianti. A journey into food and wine. Raw materials, recipes and historical events " di Milko Chilleri, a great lover of food and wine, who here has collected anecdotes, curiosities and many appetizing dishes directly from the menus of the great chefs and some cooking enthusiast he met during his career, as in the case of Dr. Cavallini.


200 g of flour 0, 1 tablespoon of honey, 1 tablespoon of oil, water
«I always use the same one, which I created by mixing flour 0 with a spoonful of honey, a spoonful of oil and a little water. For about a month, every day, I refreshed it: i.e. I took a small amount of the dough from the day before, I added the equivalent of new flour (to be colonized), a little water and so on , until "the trigger" took place. After 30 days or more, my sourdough has acquired the leavening ability. Since then I keep it in a glass jar in the refrigerator covered with a damp napkin and, every 4 or 5 days, I refresh it and use it to make bread ».

Valeria bread
100 g of sourdough, 300 g of flour 0, 900 g of various flours, 1 tablespoon of honey.
«Two large glass bowls are needed: in a mix 100 g of sourdough with 300 g of flour 0 (starter), in the other dough 900 g of various flours with water and a spoonful of honey (autolysis). To make Tuscan bread I use only soft wheat flour. After 8 hours, I mix the contents of the two bowls vigorously for at least 20 seconds. 2 hours of further leavening must pass inside the bowl and, if I have time, I make the "folds" every quarter of an hour: I pull a flap of the dough (without detaching it) and place it on the dough itself; this operation must be done circularly for about four flaps. The third phase of the leavening begins with the shaping. Towards the dough on the pastry board and, this time, gently and with a few maneuvers, I "put the shape in tension"; finally I place it in a wicker basket covered with a floured napkin. I close with the ends of the napkin and put in the fridge. Here the bread can stop from a minimum of 4 hours up to a maximum of 48. When we have time, we will turn on the oven at home, (in the absence of the wood oven) we will bring it to the maximum temperature and turn the basket out of the refrigerator, dropping the dough on the pan. At this point we practice a carving on the surface as we like it (the cross celebrates spirituality and gratitude). The cooking time is variable and depends on the oven: I would say not less than an hour ».

Text taken from “A Tavola da Firenze al Chianti. A journey into food and wine. Raw materials, recipes and historical events "by Milko Chilleri, edited by Expos.