Black sesame sourdough
This is a sourdough lagana (focaccia) filled with black sesame tahini, raisins, and ginger.| greek chemist in the kitchen
This is a sourdough lagana (focaccia) filled with black sesame tahini, raisins, and ginger.| greek chemist in the kitchen
Copper cookware after extensive use require application of fresh tin onto their surface. This is when an interesting chemistry takes place.| greek chemist in the kitchen
Lagana is a Greek flatbread eaten traditionally on Clean Monday, the first day of the longest fasting period for Eastern Christianity.| greek chemist in the kitchen
Kaki, the fruit of Gods. Everything about it, how you should eat it, plus a recipe for an easy sourdough kaki bread.| greek chemist in the kitchen
Pandoro is a Christmas bread from Verona in Italy, traditionally leavened with sourdough.| greek chemist in the kitchen
Is it a good idea to eat over-baked bread? Let's look at the science of bread browning reactions.| greek chemist in the kitchen
Exploring the food market of Kalamata, checking local products and tastes.| greek chemist in the kitchen
Focaccia has a sweet side also, that is when fruits like grapes, cherries, and figs are used as toppings.| greek chemist in the kitchen
Koliva or kollyva is a food preparation based on whole wheat prepared for various services in the Orthodox church.| greek chemist in the kitchen
A look into the four stages of sourdough life cycle.| greek chemist in the kitchen
Udon and Ramen noodles combined with Mediterranean-inspired soups.| greek chemist in the kitchen
Hortopita and Batsaria, two pies as ambassadors of Epirus gastronomic tradition.| greek chemist in the kitchen
An asparagus and mizithra cheese pie made with phyllo (filo) dough.| greek chemist in the kitchen
A tasting trip through wine and cheese to the Greek island of Limnos| greek chemist in the kitchen
The Greek koulouri and the bagel, both made with sourdough.| greek chemist in the kitchen
I'm dedicated to food education and sharing of Mediterranean food culture. I'm doing cooking workshops, food seminars and gastronomy-related events in Berlin, Germany.| GreekChemist Kitchen
Sourdough feeding ratio. Do exact ratios/numbers matter?| GreekChemist Kitchen
