Sardinian bread, coccoi, pissenti or hard pasta

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La cucina di Pippi

Published on Aug 5, 2021
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One kilo of semolina, 16 grams of salt, about 500 ml of water. Sourdough refreshed from 20 to thirty percent of the semolina, depending on the more or less hot period. Brewer's yeast about half an hour loaf, remember that the less yeast you put in, the longer you have to wait and the tastier the bread will be. Listen to the entire description in the video

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