@leosoulkitchen: Pinsa – Burrata-Melon – Basil-Rucola-Parma di Prosciutto 😋 Sourdough Pinsa (Starter) 80g wheat flour 80g water 40g rye sourdough starter •pepare the starter and let it rise at room temperature for 8 hours. Main Dough 400g wheat flour type 00 300g water 200g sourdough (from above) 1g dry yeast 1 tsp salt 10g olive oil •mix all ingredients in a bowl and let rest for 2 hours, folding the dough 2–3 times during that period. •place on a floured surface, divide and shape into rounds. •refrigerate for 24 hours. •remove from the fridge 2 hours before baking. Bake the dough and top it with the remaining ingredients. #fyp #FoodLover #foru #FoodTok #cooking

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Thursday 17 July 2025 16:17:59 GMT