Casa Citerone
@casaciterone.bsky.social
Sourdough, breads, rolls, baguettes, pizzas and sauerkraut, hot sauces and other fermentation and pickling experiments and more. My sourdough starter is #Seppl and born in 2016.
Dough
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
Give it some rest in the refrigerator, and hour fine.
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days. It should last a few days.
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
Give it some rest in the refrigerator, and hour fine.
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days. It should last a few days.
October 11, 2025 at 4:07 AM
Dough
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
Give it some rest in the refrigerator, and hour fine.
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days. It should last a few days.
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
Give it some rest in the refrigerator, and hour fine.
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days. It should last a few days.
Filling
Sautee
1/2 small onion
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
Drain to remove liquid.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Sautee
1/2 small onion
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
Drain to remove liquid.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
October 11, 2025 at 4:06 AM
Filling
Sautee
1/2 small onion
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
Drain to remove liquid.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Sautee
1/2 small onion
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
Drain to remove liquid.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Filling
Sautee
1/2 small onion diced
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
drain to remove water.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Sautee
1/2 small onion diced
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
drain to remove water.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
October 11, 2025 at 4:00 AM
Filling
Sautee
1/2 small onion diced
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
drain to remove water.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Sautee
1/2 small onion diced
4 Baby Bella mushrooms
6 oz / 170 g Baby Spinach
drain to remove water.
Mix with
1 lb / 454 g Organic Ground Beef
1 egg
(homemade) Breadcrumbs for consistency
Salt & Pepper to taste
Herbs of your preference (Chive, Parsley, Basil)
Dough
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days.
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days.
October 11, 2025 at 3:59 AM
Dough
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days.
300 g 00 Flour
100 g Semolina Flour
9 g Sea Salt
1 Egg (48 g)
20 g EVOO
149 g Water
At the end we needed only 70% of the dough. We’ll make some pasta with it in the next few days.
10 % Whole Grain Rye flour from my #SepplSourdough starter
20 % Whole Grain Wheat flour
70 % Bread flour
20 % Whole Grain Wheat flour
70 % Bread flour
September 21, 2025 at 12:39 AM
10 % Whole Grain Rye flour from my #SepplSourdough starter
20 % Whole Grain Wheat flour
70 % Bread flour
20 % Whole Grain Wheat flour
70 % Bread flour
For the amount of dough I used the following formula: width (in inches) x length (in inches) x 4.1. The result was my dough amount in grams. - Maybe next time I will multiply the area with 4.4 and increase the hydration to 100%
September 3, 2025 at 4:02 AM
For the amount of dough I used the following formula: width (in inches) x length (in inches) x 4.1. The result was my dough amount in grams. - Maybe next time I will multiply the area with 4.4 and increase the hydration to 100%
3x 50 lb. Organic Whole Spelt Flour, which I prefer over Whole Wheat, Organic Whole Dark Rye Flour and Organic Type 00 Normal Flour.
August 9, 2025 at 11:05 PM
3x 50 lb. Organic Whole Spelt Flour, which I prefer over Whole Wheat, Organic Whole Dark Rye Flour and Organic Type 00 Normal Flour.