Tag Archives: biga method

Rosette, Michette, Biga, Baking, Italian

X marks… (Rosette Rolls)

X marks… the Spot!

Maria Paola tells me that this roll is called a michetta in her part of Italy and has been kindly sending me translations of Italian recipes after I posted asking for help on Twitter about a type of yeast called lievito di birra. I was slightly confused as to whether this was what Italians call fresh yeast or whether it was the yeast that is used to brew beer specifically. They’re all the same family but beer yeasts have different characteristics from the strain used to make bread. However this yeast is basically the same stuff we use for bread.

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