{"id":3564,"date":"2016-04-18T21:14:48","date_gmt":"2016-04-18T19:14:48","guid":{"rendered":"http:\/\/biancolievito.wpengine.com\/?p=3564"},"modified":"2026-04-06T10:31:27","modified_gmt":"2026-04-06T08:31:27","slug":"biga-poolish","status":"publish","type":"post","link":"https:\/\/biancolievito.it\/en\/biga-e-poolish\/","title":{"rendered":"Biga and Poolish: what they are and how to use them for bread and pizza"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3564\" class=\"elementor elementor-3564\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ee1dc1a e-flex e-con-boxed e-con e-parent\" data-id=\"ee1dc1a\" data-element_type=\"container\" data-e-type=\"container\" id=\"howmuchsourdough\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8fb4889 elementor-widget elementor-widget-text-editor\" data-id=\"8fb4889\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-preserver-spaces=\"true\">I bet the temptation to bake some great homemade bread has hit you more than once! And, believe me, there is nothing better than freshly baked bread, especially if topped with the satisfaction of having prepared it. The recipe is straightforward: Water, Flour, Yeast, and Salt (not for all Italian bread); however, <\/span><span style=\"font-size: 16px;\">2 terms that appear in all recipes that you need to know well if you want to achieve great results: <\/span><span data-preserver-spaces=\"true\"><strong>Biga<\/strong> and <strong>Poolish<\/strong>.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-toc--minimized-on-tablet elementor-element elementor-element-d43c7fd elementor-widget elementor-widget-pp-table-of-contents\" data-id=\"d43c7fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;container&quot;:&quot;#howmuchsourdough&quot;,&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;scroll_offset&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"pp-table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div id=\"pp-toc-d43c7fd\" class=\"pp-toc\">\n\t\t\t<div class=\"pp-toc__header\" aria-controls=\"pp-toc__body\">\n\t\t\t\t<div class=\"pp-toc__header-title-wrapper\">\n\t\t\t\t\t<h4 class=\"pp-toc__header-title\">\n\t\t\t\t\t\tTable of Contents\t\t\t\t\t<\/h4>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-toc__body\" aria-expanded=\"true\">\n\t\t\t\t<div class=\"pp-toc__spinner-container\">\n\t\t\t\t\t<i class=\"pp-toc__spinner eicon-loading eicon-animation-spin\" aria-hidden=\"true\"><\/i>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c9a00b elementor-widget elementor-widget-text-editor\" data-id=\"2c9a00b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span data-preserver-spaces=\"true\">BIGA AND POOLISH: WHAT ARE THEY FOR?<\/span><\/h2><p><span data-preserver-spaces=\"true\">Biga and Poolish are pre-fermented starters used for a particular method of preparing leavened doughs called the Indirect Method. This technique consists of preparing the <strong>pre-ferment<\/strong> and adding other ingredients to complete the recipe. This method&#8217;s advantage is that you can obtain much more tasty and fragrant <\/span><span style=\"font-size: 16px;\">baked products with the added benefit of being more digestible.<\/span><\/p><h3><span data-preserver-spaces=\"true\">BIGA AND POOLISH ARE SIMILAR BUT NOT EQUAL<\/span><\/h3><p><span data-preserver-spaces=\"true\">The first difference to remember when talking about Poolish and Biga is that the first is a <strong>LIQUID starter; in<\/strong>\u00a0contrast, the second is a <strong>SOLID dough<\/strong>. This means the proportions between water and flour and their function are different! A liquid dough ferments faster, with the same amount of yeast, than a solid one. Therefore, the advantage of using<strong> Poolish<\/strong> is that it has a <strong>shorter fermentation<\/strong> time than the Biga. Moreover, Poolish, when preparing <a href=\"https:\/\/biancolievito.it\/en\/category\/bread-pizza\/\">homemade bread<\/a>, will produce\u00a0greater crispness and smaller but regular air bubbles (alveoli).\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">On the contrary, <strong>Biga requires a longer ripening time<\/strong> (about 12\/16 hours). Still, you will be repaid for the unmistakable aroma you will find in freshly baked bread. Moreover, unlike Poolish, Biga&#8217;s bread will have more irregular alveoli and a more remarkable development during baking. The taste will be less &#8220;sour&#8221; than Poolish&#8217;s bread.<\/span><\/p><h2><span data-preserver-spaces=\"true\">HOW TO PREPARE A BIGA<\/span><\/h2><p><span data-preserver-spaces=\"true\">Remember that preparing an excellent biga<strong> takes 16 to 48 hours<\/strong>. Depending on the fermentation time, you may have a <strong>Quick Biga<\/strong>\u00a0fermented for <strong>16 \/ 20 hours<\/strong> or a <strong>Long Biga<\/strong> when its fermentation reaches <strong>36 \/ 48 hours<\/strong> (but requires more control of temperatures).<\/span><\/p><p><span data-preserver-spaces=\"true\">In general, a classic recipe for making Biga is:<\/span><\/p><ul><li><strong>Bread Flour (containing 14% to 16% of proteins)<\/strong><\/li><li><strong>Water: 44% of the flour weight<\/strong><\/li><li><strong>Fresh Yeast: 1% of the flour weight<\/strong><\/li><li><strong>Salt: 0.5% of the flour weight, only during warm seasons<\/strong><\/li><\/ul><p><span data-preserver-spaces=\"true\">The <strong>final temperature<\/strong> of the Biga must be around 1<strong>8\u00b0C (64\u00b0F) &#8211; 20\u00b0C (68\u00b0F)<\/strong>. If the dough is colder, it will take longer to ferment. On the other hand, if it is too hot, it will ferment too fast. It will also develop an excessive (lactic) acidity, which could compromise the recipe (the final dough will be very sticky and difficult to knead).<\/span><\/p><p><span data-preserver-spaces=\"true\">The secret to making a good biga is to:<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">Use the r<strong>ight type of Flour<\/strong>: Use <strong>BREAD Flour<\/strong>, which is more suitable for long fermentation than all-purpose flour (the one for cakes).<\/span><\/li><li><span data-preserver-spaces=\"true\">Respect the temperature of the dough, the water, and the fermentation.<\/span><\/li><\/ul><h3><span data-preserver-spaces=\"true\">WHAT ARE THE KEY FACTORS THAT AFFECT THE TEMPERATURE OF THE BIGA?<\/span><\/h3><h4><span data-preserver-spaces=\"true\">WATER TEMPERATURE<\/span><\/h4><p><span data-preserver-spaces=\"true\">People often use water, which is too hot to make the Biga. To get an indication of the correct water temperature, you can refer to this empirical formula:<\/span><\/p><p><strong>Water Temp = 55 &#8211; Room Temp &#8211; Flour Temp<\/strong><\/p><p><span data-preserver-spaces=\"true\">For example, with a Room Temp of 20\u00b0C (68\u00b0F) and a Flour Temp of 18\u00b0C (64\u00b0F), the water should be at 55-20-18= 17\u00b0C (62\u00b0F)<\/span><\/p><p><span style=\"text-decoration: underline;\">* * This formula only works with \u00b0C. You can apply the formula with \u00b0C and convert the result to \u00b0F **<\/span><\/p><h4><span data-preserver-spaces=\"true\">KNEADING PROCESS<\/span><\/h4><p><span data-preserver-spaces=\"true\">Another factor that influences the quality of the Biga is the kneading process. To make a good Biga, you must knead the ingredients for the time needed to get a <strong>rough dough<\/strong>. If you over-knead the Biga, the dough will get warmer and ferment much faster. In this case, the Biga won&#8217;t develop the characteristic aromas.<\/span><\/p><h4><span data-preserver-spaces=\"true\">FERMENTATION TEMPERATURE<\/span><\/h4><p><span data-preserver-spaces=\"true\">As a general reference, keep in mind that <strong>18\u00b0C (64\u00b0F) &#8211; 19\u00b0C (66\u00b0F)<\/strong> is the <strong>ideal range for fermenting Biga<\/strong>. However, we have 2 distinct cases:<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">For a<strong> SHORT-FERMENTED Biga<\/strong> fermented for 1<strong>6-20 hours<\/strong>, the ideal temperature is about 18\u00b0C (64\u00b0F)<\/span><\/li><li><span data-preserver-spaces=\"true\">For a <strong>LONG-FERMENTED Biga<\/strong> fermented for <strong>36 to 48 hours<\/strong>, you first have to ferment the Biga in the refrigerator at +4\u00b0C (39\u00b0F) for about 12\/24 hours. Then, you can complete the fermentation at 18\u00b0C (64\u00b0F) for the last 24 hours.<\/span><\/li><\/ul><h4><span data-preserver-spaces=\"true\">OTHER &#8220;SEASONAL&#8221; CORRECTIONS<\/span><\/h4><p><span data-preserver-spaces=\"true\">Depending on the season, we can make small corrections to the biga recipe to achieve a perfect result.<\/span><\/p><p><span data-preserver-spaces=\"true\">In<strong> summer<\/strong> (with a room temperature above 25\u00b0C, 77\u00b0F), we can slow down fermentation by<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">Reducing the fresh yeast to 0.7% of the flour&#8217;s weight<\/span><\/li><li><span data-preserver-spaces=\"true\">Adding 0.5% of salt to the flour&#8217;s weight\u00a0<\/span><\/li><\/ul><p><span data-preserver-spaces=\"true\">In <strong>winter<\/strong>, on the contrary, we can promote fermentation by<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">Increasing the amount of water to about 50% of the flour&#8217;s weight<\/span><\/li><li><span data-preserver-spaces=\"true\">Increasing the fresh yeast to 1.1% (only if the room temperature falls below 15\u00b0C, 59\u00b0F)<\/span><\/li><\/ul><h3><span data-preserver-spaces=\"true\">THE BIGA WITH SOURDOUGH<\/span><\/h3><p><span data-preserver-spaces=\"true\">Why not combine these two baking stars? It&#8217;s unbelievable, but <a href=\"https:\/\/biancolievito.it\/en\/sourdough\/\" target=\"_blank\" rel=\"noopener\">Sourdough<\/a> and Biga can be an excellent combination. If used together, each will bring its qualities to the finished product. To prepare the Biga with Sourdough, feed the starter (at least 2 refreshments will be necessary) and then prepare the Biga with these proportions. <\/span><\/p><ul><li><span data-preserver-spaces=\"true\">Bread Flour (containing 14% to 16% of proteins) &#8211; e.g. 1kg<\/span><\/li><li><span data-preserver-spaces=\"true\">Water: 50% of the flour&#8217;s weight &#8211; e.g., 500gr<\/span><\/li><li><span data-preserver-spaces=\"true\">Ripe Sourdough starter on the <a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\">fed 2 times<\/a>: 25% of the flour&#8217;s weight &#8211; eg.250gr<\/span><\/li><\/ul><p><span data-preserver-spaces=\"true\">Once ready, you can let the Biga ferment at room temperature (about 20\u00b0C, 68\u00b0F) for 10 hours or soak it in cold water (about 18\u00b0C, 64\u00b0F) for 12 hours.\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">With this last method, you will get a less acidic biga.<\/span><\/p><h2><span data-preserver-spaces=\"true\">HOW MUCH BIGA TO USE IN THE DOUGH?<\/span><\/h2><p><span data-preserver-spaces=\"true\">The answer to this question depends on many factors (the recipe, the flour used, etc.). Just think for a moment about the countless variations of the pizza recipe! I suggest starting with these proportions, evaluating the result, and then revising them accordingly (depending on your taste).<\/span><\/p><p><span data-preserver-spaces=\"true\">\u00a0If you use a <strong>SHORT Biga<\/strong> with 16 hours of fermentation, you can use it with a proportion between <strong>30% and 50% of the flour&#8217;s weight in the recipe<\/strong>. For example, on 1kg of flour in a pizza recipe, you will use 300gr to 500gr to prepare the Biga and add the rest to the final dough. If you prefer a <strong>LONG Biga<\/strong> (with a longer fermentation), I suggest staying around <strong>20% to 25% of the flour&#8217;s weight.<\/strong><\/span><\/p><h2><span data-preserver-spaces=\"true\">WHAT ABOUT THE POOLISH?<\/span><\/h2><p><span data-preserver-spaces=\"true\">Unlike Biga, Poolish is a liquid preferment in which the proportions of the ingredients are:<\/span><\/p><ul><li><strong>Bread Flour (containing 14% to 16% of proteins)<\/strong><\/li><li><strong>Water: Same weight as flour<\/strong><\/li><li><strong>Fresh Yeast: Varies according to fermentation time<\/strong><\/li><\/ul><p><span data-preserver-spaces=\"true\">We can have a more or less quick poolish depending on the quantity of fresh yeast used.<\/span><\/p><p><span data-preserver-spaces=\"true\">For example:<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">Poolish ready in <strong>2 hours<\/strong> &gt;&gt; 3% of fresh yeast on flour&#8217;s weight<\/span><\/li><li>Poolish ready in <strong>4 hours<\/strong> &gt;&gt; We will put 1.5% fresh yeast on the flour&#8217;s weight.<\/li><li>Poolish ready in <strong>8 hours<\/strong> &gt;&gt; We will put 0.75% fresh yeast on the flour&#8217;s weight.<\/li><li><span data-preserver-spaces=\"true\">Poolish is ready in <strong>12 hours<\/strong>.&gt;&gt; We will use 0.2% fresh yeast on the flour&#8217;s weight.<\/span><\/li><li>Poolish ready in <strong>18 hours<\/strong> &gt;&gt; We will use 0.1% fresh yeast on the flour&#8217;s weight.<\/li><\/ul><p><span data-preserver-spaces=\"true\">The Poolish will be ready when the <strong>starter stops to rise<\/strong> (and it has reached its maximum development), and you can notice a<strong> slight dip in the middle of the bowl.<\/strong><\/span><\/p><p><span data-preserver-spaces=\"true\">The <strong>final temperature<\/strong> is critical and must be about <strong>23\u00b0C (73\u00b0F)<\/strong>. Thus, the water&#8217;s temperature is a primary factor that achieves this result.<\/span><\/p><p><strong>Water Temp = 70 &#8211; Room Temp &#8211; Flour Temp<\/strong><\/p><p><span data-preserver-spaces=\"true\">Let&#8217;s consider a room temperature of 20\u00b0C (68\u00b0F), and the flour temperature of 18\u00b0C (64\u00b0F), the water to use has to be at 70-20-18= 32\u00b0C (89\u00b0F)<\/span><\/p><p><span style=\"text-decoration: underline;\">** This formula only works with \u00b0C. You can apply the formula with \u00b0C and convert the result to \u00b0F **<\/span><\/p><h2><span data-preserver-spaces=\"true\">HOW MUCH POOLISH TO USE IN THE DOUGH?<\/span><\/h2><p><span data-preserver-spaces=\"true\">Depending on the recipe, you can use a percentage of Poolish from <strong>20% to 40% of the total flour&#8217;s weight<\/strong> (from 1kg of flour to make bread, you can use 200gr to 400gr for Poolish, the rest for the final dough).\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">Remember that Poolish will give the bread a typically<strong> sour taste<\/strong> (which not everyone likes), so I suggest you do not exceed its quantity.\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">For the same reason, the longer the Poolish&#8217;s fermentation is, the less quantity will be used in the recipe. A poolish with 8 hours of fermentation used at 30% of the flour&#8217;s weight is a successful solution&#8230; But I let you try!<\/span><\/p><h2><span data-preserver-spaces=\"true\">TO CONCLUDE<\/span><\/h2><p><span data-preserver-spaces=\"true\">Biga and Poolish are simple preferments, but equally simple factors in their preparation can distinguish between a successful recipe and a big fail. There are many factors to consider, as you&#8217;ve seen, and no one says it will be easy, but I think it&#8217;s worth a try! I am sure that with these tricks, which I have learned from the chef Master P.Giorilli, you will surely succeed!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-45a5b72 elementor-widget elementor-widget-text-editor\" data-id=\"45a5b72\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Not sure when to choose Biga, sourdough, Levain, or yeast? Read the <a href=\"https:\/\/biancolievito.it\/en\/sourdough-vs-yeast-levain-biga\/\">hands-on comparison<\/a> with pros, cons, and uses.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e0479a8 elementor-widget elementor-widget-video\" data-id=\"e0479a8\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/youtu.be\\\/XNb8ohgr3lw&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-629e8a1 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"629e8a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4364dd8 elementor-widget elementor-widget-spacer\" data-id=\"4364dd8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1be0e27 elementor-widget elementor-widget-heading\" data-id=\"1be0e27\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">I REPLAY YOUR QUESTIONS ABOUT BIGA and POOLISH PREFERMENTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61764a7 elementor-widget elementor-widget-pp-faq\" data-id=\"61764a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;faq_layout&quot;:&quot;accordion&quot;,&quot;accordion_type&quot;:&quot;accordion&quot;,&quot;toggle_speed&quot;:300}\" data-widget_type=\"pp-faq.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-faqs pp-advanced-accordion pp-toggle-icon-align-right\" id=\"pp-advanced-accordion-61764a7\" data-accordion-id=\"61764a7\">\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1021\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"1\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan Biga replace Fresh yeast in the dough?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1021\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"1\">\n\t\t\t\t\t<p>When we use Biga in bread or pizza doughs, we should <strong>add a small quantity of fresh yeast.<\/strong><\/p>\n<p>In fact, if you use a traditional biga fermented for 16\/18 hours, I recommend adding <strong>0.2% of fresh yeast to the weight of flour used in the final dough.<\/strong><\/p>\n<p>For example, if you want to use 1kg of flour to make bread (or pizza) with 20% of Biga, then you need to consider:<\/p>\n<p>The flour needed to make the Biga will be: 20% of 1kg= 200gr<\/p>\n<p>In the final dough, I will use the flour left after the Biga: (1kg of flour &#8211; 200gr used for the Biga)= 800gr<\/p>\n<p>On this quantity, the quantity of fresh yeast to add to the recipe (in addition to the one already used for the Biga) will be 0.2% of 800gr= 0.2gr (it would be 0.16, but for such small recipes, you can round up)<\/p>\n<p>Even if you want to prepare a 100% recipe, I recommend adding a small amount of yeast during the final dough.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1022\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"2\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow much Biga can I use to make pizza at home?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1022\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"2\">\n\t\t\t\t\t<p>The answer is that it depends on many factors, such as temperature and type of flour. Still, you can use these references and test the final result:<\/p>\n<p>If you use a <strong>SHORT-FERMENTED BIGA (fermented for 16 hours)<\/strong>, you can use it in a percentage ranging from <strong>30% to 50% of the flour&#8217;s weight.<\/strong><\/p>\n<p>If instead, you use a <strong>LONG-FERMENTED BIGA<\/strong> <strong>(fermented for 24 &#8211; 48 hours)<\/strong>, then you can use a quantity of Biga around <strong>20% &#8211; 25% of the weight of flour.<\/strong><\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1023\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"3\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I make a dough with 100% of Biga?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1023\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"3\">\n\t\t\t\t\t<p>Yes, in this case, we will prepare a biga by kneading all the recipes&#8217; flour. For this type of preparation, I recommend using a biga that has been fermented at most <strong>18-20 hours<\/strong>.<\/p>\n<p>Once the Biga is ready, you will knead it with the water (added slowly) and the other ingredients in the recipe.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1024\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"4\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tWhat kind of flour should I use for Biga?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1024\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"4\">\n\t\t\t\t\t<p>For a good Biga, use a f<strong>lour rich in proteins<\/strong> like <strong>Bread Flour<\/strong>, with a W higher than 300 (if you are in Europe). Obviously, the longer is the fermentation, the stronger the flour should be.<\/p>\n<p>If you only have weak flour available, like all-purpose flour, I suggest opting for a Poolish rather than the Biga.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1025\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"5\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use wholewheat flour to make a Biga?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1025\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"5\">\n\t\t\t\t\t<p>Yes, you can make a <strong>high-quality wholewheat biga<\/strong> by <strong>increasing the water to 50% of the Biga&#8217;s flour weight<\/strong> (instead of 44%) and decreasing the yeast to about 0.8% of the flour&#8217;s weight.<\/p>\n<p>These corrections are due to wholewheat flour&#8217;s ability to absorb more water than refined flour and more significant enzymatic activity, promoting fermentation.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1026\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"6\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use dry yeast to prepare the Biga?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1026\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"6\">\n\t\t\t\t\t<p>You can also use dry yeast, but <strong>divide the quantity by 3<\/strong> and let it activate in lukewarm water first (however, follow the product&#8217;s instructions).<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1027\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"7\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow do I make Biga in summer?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1027\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"7\">\n\t\t\t\t\t<p>Water temperature is definitely the first parameter to pilot the final temperature of the Biga, which should be between 18\u00b0C (64\u00b0F) and 20\u00b0C (68\u00b0F).<br \/>You can use this formula to get a reasonably realistic temperature:<br \/><strong>Water Temp = 55 &#8211; Flour Temp &#8211; Room Temp.<\/strong><br \/><span style=\"text-decoration: underline;\">!!! This formula only works with \u00b0C. You can apply the formula with \u00b0C and covert the result to \u00b0F !!!<\/span><\/p>\n<p>You can also <strong>reduce the yeast percentage<\/strong> to 0.7% of the flour&#8217;s weight. <br \/>If the room temperature exceeds 30\u00b0C (86\u00b0F), add a small quantity of salt equal to <strong>0.5% of the flour weight <\/strong>(5gr of salt for 1kg of flour).<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1028\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"8\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tI added too much water in the Biga. What can I do?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1028\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"8\">\n\t\t\t\t\t<p>A biga that is too soft <strong>ferments faster<\/strong>, so it will be important to shorten the fermentation time.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-1029\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"9\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tCan I use Malt in the Biga?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-1029\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"9\">\n\t\t\t\t\t<p>In general, it is not necessary to add Malt to the Biga. Of course, you can add it later in the final dough (<strong>1% of the weight of the Biga&#8217;s flour<\/strong>) to <strong>enhance the color of the crust<\/strong> and <strong>improve the proofing.<\/strong><\/p>\n<p>However, the malt will accelerate the fermentation of the Biga, losing aroma and flavors.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-195172b e-flex e-con-boxed e-con e-parent\" data-id=\"195172b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-805d2c2 elementor-widget elementor-widget-spacer\" data-id=\"805d2c2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e3bb04f elementor-widget elementor-widget-heading\" data-id=\"e3bb04f\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-e3bb04f{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1d1f2cf elementor-widget elementor-widget-heading\" data-id=\"1d1f2cf\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">TAKE A LOOK AT THIS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b3fbc69 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"b3fbc69\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pp-posts.portfolio\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-posts-container swiper-container-wrap swiper-container-wrap-dots-outside\">\n\t\t\t\n\t\t\t\n\t\t\t<div class=\"pp-posts pp-posts-skin-portfolio pp-posts-carousel pp-swiper-slider swiper\" data-equal-height=\"yes\" data-query-type=\"custom\" data-layout=\"carousel\" data-page=\"3564\" data-skin=\"portfolio\" data-slider-settings=\"{&quot;direction&quot;:&quot;horizontal&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:600,&quot;slides_per_view&quot;:2,&quot;slides_to_scroll&quot;:1,&quot;centered_slides&quot;:false,&quot;loop&quot;:true,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:3000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;show_arrows&quot;:true,&quot;slides_per_view_mobile&quot;:1,&quot;slides_to_scroll_mobile&quot;:1,&quot;slides_per_view_tablet&quot;:2,&quot;slides_to_scroll_tablet&quot;:1}\">\n\t\t\t\t<div class=\"swiper-wrapper\">\t\t\t\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-31081 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/panettone-gastronomico\/\" title=\"Panettone gastronomico\">\n\t\t\t\t<img decoding=\"async\" width=\"2000\" height=\"1125\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS.png\" class=\"attachment-full size-full wp-image-31087\" alt=\"soffice panettone gastronomico servito su un piatto bianco\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS.png 2000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-1200x675.png 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-1536x864.png 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-18x10.png 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-480x270.png 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/12\/MASCHERA-WORDPRESS-150x84.png 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/panettone-gastronomico\/\">Panettone gastronomico<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-28754 post type-post status-publish format-standard has-post-thumbnail hentry category-senza-glutine category-pane-pizza tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-di-amaranto-senza-glutine\/\" title=\"Pane di Amaranto Senza Glutine\">\n\t\t\t\t<img decoding=\"async\" width=\"1200\" height=\"628\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/Progetto-senza-titolo.webp\" class=\"attachment-full size-full wp-image-28745\" alt=\"pane di amaranto senza glutine\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/Progetto-senza-titolo.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/Progetto-senza-titolo-768x402.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/Progetto-senza-titolo-18x9.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/Progetto-senza-titolo-150x79.webp 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-di-amaranto-senza-glutine\/\">Pane di Amaranto Senza Glutine<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-28618 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/focaccia-alta-idratazione\/\" title=\"Focaccia Alta Idratazione\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3.webp\" class=\"attachment-full size-full wp-image-28560\" alt=\"Immagine della focaccia ad alta idratazione di Biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-3-150x84.webp 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/focaccia-alta-idratazione\/\">Focaccia Alta Idratazione<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-28606 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pizza-napoletana-alta-idratazione\/\" title=\"Pizza Napoletana ad Alta Idratazione\">\n\t\t\t\t<img decoding=\"async\" width=\"2000\" height=\"1125\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-2.webp\" class=\"attachment-full size-full wp-image-28548\" alt=\"Immagine della pizza napoletana ad alta idratazione di Biancolievito\" title=\"\">\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pizza-napoletana-alta-idratazione\/\">Pizza Napoletana ad Alta Idratazione<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-28584 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/ciabatta-alta-idratazione\/\" title=\"Ciabatta Alta Idratazione\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1.webp\" class=\"attachment-full size-full wp-image-28534\" alt=\"immagine della ciabatta ad alta idratazione di biancolievito tagliata\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-1-150x84.webp 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/ciabatta-alta-idratazione\/\">Ciabatta Alta Idratazione<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-21159 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza category-senza-glutine tag-eng tag-pane tag-ricetta tag-senza-glutine\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-senza-glutine\/\" title=\"Scopriamo il Mondo del Pane Senza Glutine: Nutrizione, Sapore e Salute\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2.webp\" class=\"attachment-full size-full wp-image-21179\" alt=\"pane senza glutine integrale\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/09\/MASCHERA-WORDPRESS-2-150x84.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-senza-glutine\/\">Scopriamo il Mondo del Pane Senza Glutine: Nutrizione, Sapore e Salute<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-13223 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pizza tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/schiacciata-fiorentina-con-uva\/\" title=\"Schiacciata Fiorentina con l&#8217;Uva\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/09\/ED735811-12C0-411B-83E2-CFE7F645363C_1_201_a-1-scaled-e1600622462674-scaled.webp\" class=\"attachment-full size-full wp-image-13227\" alt=\"immagine della schiacciata fiorentina con l&#039;uva su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/09\/ED735811-12C0-411B-83E2-CFE7F645363C_1_201_a-1-scaled-e1600622462674-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/09\/ED735811-12C0-411B-83E2-CFE7F645363C_1_201_a-1-scaled-e1600622462674-1200x799.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/09\/ED735811-12C0-411B-83E2-CFE7F645363C_1_201_a-1-scaled-e1600622462674-768x512.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/09\/ED735811-12C0-411B-83E2-CFE7F645363C_1_201_a-1-scaled-e1600622462674-18x12.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/09\/ED735811-12C0-411B-83E2-CFE7F645363C_1_201_a-1-scaled-e1600622462674-150x100.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/schiacciata-fiorentina-con-uva\/\">Schiacciata Fiorentina con l&#8217;Uva<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-12695 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pan-brioche-al-latte\/\" title=\"Pan Brioche al Latte (metodo con Tang-Zhong)\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"677\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/40213BE0-10CE-4CF0-92CC-469F423B70E6_1_201_a-scaled-e1586984184822-scaled.webp\" class=\"attachment-full size-full wp-image-12691\" alt=\"immagine del pan brioche al latte di biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/40213BE0-10CE-4CF0-92CC-469F423B70E6_1_201_a-scaled-e1586984184822-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/40213BE0-10CE-4CF0-92CC-469F423B70E6_1_201_a-scaled-e1586984184822-1200x794.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/40213BE0-10CE-4CF0-92CC-469F423B70E6_1_201_a-scaled-e1586984184822-768x508.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/40213BE0-10CE-4CF0-92CC-469F423B70E6_1_201_a-scaled-e1586984184822-18x12.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/40213BE0-10CE-4CF0-92CC-469F423B70E6_1_201_a-scaled-e1586984184822-150x99.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pan-brioche-al-latte\/\">Pan Brioche al Latte (metodo con Tang-Zhong)<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-12569 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-veloce-senza-impasto\/\" title=\"Pane Veloce senza Impasto\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/EDB8A14B-C3A3-4DF5-81F3-0C7350F64C78_1_201_a-scaled-e1586621857276-scaled.webp\" class=\"attachment-full size-full wp-image-12571\" alt=\"immagine del pane veloce senza impasto di biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/EDB8A14B-C3A3-4DF5-81F3-0C7350F64C78_1_201_a-scaled-e1586621857276-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/EDB8A14B-C3A3-4DF5-81F3-0C7350F64C78_1_201_a-scaled-e1586621857276-1200x800.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/EDB8A14B-C3A3-4DF5-81F3-0C7350F64C78_1_201_a-scaled-e1586621857276-768x512.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/EDB8A14B-C3A3-4DF5-81F3-0C7350F64C78_1_201_a-scaled-e1586621857276-18x12.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2020\/04\/EDB8A14B-C3A3-4DF5-81F3-0C7350F64C78_1_201_a-scaled-e1586621857276-150x100.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-veloce-senza-impasto\/\">Pane Veloce senza Impasto<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8585 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/ciabatta-a-freddo\/\" title=\"Ciabatta Campagnola preparata a Freddo\">\n\t\t\t\t<img decoding=\"async\" width=\"399\" height=\"266\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/IMG_2413-e1542821953856_lu2ami.jpg\" class=\"attachment-full size-full wp-image-8589\" alt=\"ricetta della Ciabatta Campagnola a Freddo\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/IMG_2413-e1542821953856_lu2ami.jpg 399w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/IMG_2413-e1542821953856_lu2ami-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/IMG_2413-e1542821953856_lu2ami-150x100.jpg 150w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/ciabatta-a-freddo\/\">Ciabatta Campagnola preparata a Freddo<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-7697 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-lievito-madre tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-alle-noci\/\" title=\"Pane alle Noci con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"592\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_2943-1_agrwsq-e1558271572970-scaled.webp\" class=\"attachment-full size-full wp-image-7699\" alt=\"Pane alle Noci con Lievito Madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_2943-1_agrwsq-e1558271572970-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_2943-1_agrwsq-e1558271572970-1200x693.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_2943-1_agrwsq-e1558271572970-768x444.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_2943-1_agrwsq-e1558271572970-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_2943-1_agrwsq-e1558271572970-150x87.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-alle-noci\/\">Pane alle Noci con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-7443 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-lievito-madre tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-di-semola-con-lievito-madre\/\" title=\"Pane di Semola con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"399\" height=\"265\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_290a-e1509289909692_g8y046.jpg\" class=\"attachment-full size-full wp-image-7445\" alt=\"Pane di Semola con Lievito Madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_290a-e1509289909692_g8y046.jpg 399w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_290a-e1509289909692_g8y046-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_290a-e1509289909692_g8y046-150x100.jpg 150w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-di-semola-con-lievito-madre\/\">Pane di Semola con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4370 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pizza tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/schiacciata\/\" title=\"Schiacciata TOSCANA\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_138483227_sruvv6.jpg\" class=\"attachment-full size-full wp-image-4371\" alt=\"schiacciata farcita di salumi\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_138483227_sruvv6.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_138483227_sruvv6-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_138483227_sruvv6-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_138483227_sruvv6-150x100.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/schiacciata\/\">Schiacciata TOSCANA<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4255 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-in-cassetta\/\" title=\"Pane in Cassetta\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_105955766_cqbxqt.jpg\" class=\"attachment-full size-full wp-image-4256\" alt=\"fette di Pane in Cassetta\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_105955766_cqbxqt.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_105955766_cqbxqt-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_105955766_cqbxqt-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_105955766_cqbxqt-150x100.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-in-cassetta\/\">Pane in Cassetta<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4253 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/panini-al-latte\/\" title=\"Panini al Latte\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"662\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_295116821-1_c6yi9i.jpg\" class=\"attachment-full size-full wp-image-4254\" alt=\"Panini al Latte spennellati\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_295116821-1_c6yi9i.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_295116821-1_c6yi9i-768x508.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_295116821-1_c6yi9i-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_295116821-1_c6yi9i-150x99.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/panini-al-latte\/\">Panini al Latte<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4241 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pizzette-per-bouffet\/\" title=\"Pizzette per Buffet\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_321033329_ewog2m.jpg\" class=\"attachment-full size-full wp-image-4242\" alt=\"immagine pizzette per bouffet di biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_321033329_ewog2m.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_321033329_ewog2m-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_321033329_ewog2m-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_321033329_ewog2m-150x100.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pizzette-per-bouffet\/\">Pizzette per Buffet<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4127 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/grissini\/\" title=\"Grissini Stirati a Mano\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_27902323_xtf2co.jpg\" class=\"attachment-full size-full wp-image-4128\" alt=\"immagini dei grissini stirati a mano su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_27902323_xtf2co.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_27902323_xtf2co-768x576.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_27902323_xtf2co-16x12.jpg 16w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_27902323_xtf2co-500x375.jpg 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_27902323_xtf2co-150x113.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/grissini\/\">Grissini Stirati a Mano<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4025 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/baguette\/\" title=\"Baguette, la ricetta di Iginio Massari\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_253864684.jpg\" class=\"attachment-full size-full wp-image-9662\" alt=\"immagine ricetta della baguette su biancollievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_253864684.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_253864684-768x513.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_253864684-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_253864684-150x100.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/baguette\/\">Baguette, la ricetta di Iginio Massari<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3931 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-cioccolato tag-eng tag-pizza tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/focaccia-dolce-al-cioccolato\/\" title=\"Focaccia Dolce al Cioccolato\">\n\t\t\t\t<img decoding=\"async\" width=\"400\" height=\"300\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/focaccia-dolce-10.jpg\" class=\"attachment-full size-full wp-image-9870\" alt=\"immagine focaccia dolce su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/focaccia-dolce-10.jpg 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/focaccia-dolce-10-16x12.jpg 16w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/focaccia-dolce-10-150x113.jpg 150w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/focaccia-dolce-al-cioccolato\/\">Focaccia Dolce al Cioccolato<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3917 post type-post status-publish format-standard has-post-thumbnail hentry category-pane-pizza tag-eng tag-lievito-madre tag-pane tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pane-integrale-lievito-madre\/\" title=\"Pane Integrale con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-scaled.webp\" class=\"attachment-full size-full wp-image-30427\" alt=\"Pane Integrale con Lievito Madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-scaled.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1200x800.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1300x867.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-768x512.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1536x1024.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-18x12.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-150x100.webp 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pane-integrale-lievito-madre\/\">Pane Integrale con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-prev swiper-button-prev-b3fbc69\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-left\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M31.7 239l136-136c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9L127.9 256l96.4 96.4c9.4 9.4 9.4 24.6 0 33.9L201.7 409c-9.4 9.4-24.6 9.4-33.9 0l-136-136c-9.5-9.4-9.5-24.6-.1-34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-next swiper-button-next-b3fbc69\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Scommetto che la tentazione di preparare dell&#8217;ottimo pane fatto in casa via abbia colpito almeno una volta! E, credetemi, non c&#8217;\u00e8 nulla di meglio di un buon pane appena sfornato, soprattutto se condito con la soddisfazione di averlo personalmente preparato. La ricetta \u00e8 davvero semplice: Acqua, Farina, Lievito e Sale (non sempre), tuttavia ci sono [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":30457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4267],"tags":[5896],"class_list":["post-3564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecniche-pasticceria","tag-eng"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/3564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/comments?post=3564"}],"version-history":[{"count":22,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/3564\/revisions"}],"predecessor-version":[{"id":30459,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/3564\/revisions\/30459"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/30457"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=3564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/categories?post=3564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/tags?post=3564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}