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Salty Sweet
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WHIPPED CREAM

Erre4m's friends, welcome to this new post. Today we are going to talk about a …

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THE VENETIAN COUPLE

Erre4m's friends, good morning and welcome to this new post. Today we are going to …

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LOW HEAD AND FERMENTING - Part 1

Friends of Erre4m good morning and welcome to this new post. Today we're going to …

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BREAD ON TRIAL

Today we are going to put bread dough on trial; in fact we are going …

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PASTRY IN THE MIRROR

Today we're going to talk about a sweet preparation widely used in contemporary pastry making …

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WEAK DOUGH

Today we will talk about the last great base of the pastry, the "weakest" of …

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LA MADRE DI TUTTE LE PASTE - Parte 2

Friends of Erre4m good morning and welcome to this new post. Today we will continue …

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LA MADRE DI TUTTE LE PASTE - Parte 1

Friends of Erre4m welcome to this new post. Today we will talk about the yeast …

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IL PAN DE ORO

Erre4m's friends, good morning and welcome to this new post. Today we will talk about …

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Lievitazione

After having analyzed the most important ingredient (flour) that allows the structure, the color, the …

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La polvere magica - Parte 2

In this sequel we will discuss the fermentation characteristics of flour, that is, the ability …

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Il santo dolce

Friends of Erre4m good morning and welcome to this new post. Today we're going to …