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Main | Tikkar »

October 28, 2003

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Comments

Marco

I am very happy of this webpage talking about "Crescito" and "PAne Cafone" from Naples-Italy. Well you will be more then happy to know that I have supplied some original sourdough starter from Naples to my now friend Ed Wood of www.sourdo.com (send him an email for info). Ed will be selling the dried starter with instruction on how to reactivate it and some original recipe from Campania which I believe Ed has edited to adapt them to American Ingredient. I can assure you that the taste of the bread made by using these starter is exactly the one of Pane Cafone, and all my Neapolitan friend here in London keep asking for some bread whenever I bake it.

Alberto

Marco, grazie per l'info (in case my feeling is wrong and you don't speak Italian, thanks for the info). I would probably have to adapt the american recipe back to the European ingredients (I live in Germany). You wouldn't share your own recipe for Pane Cafone, would you :-))))????

Marco

Ciao Alberto

Si sono di Napoli!

Your feeling was right!

The starter are now available on :www.sourdo.com/italian.html

Let me know how you find it and note that I do not agree with the pizza recipe supplied with the instructions (less starter is needed, about 60ml, and 12 hours minimum of proofing =4+8).

Marco

Hi guys

why don't you join us on the forum of www.pizza.it?

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