AIKANTHIKA

Cuisine: American INGREDIENTS: Dough Whole wheat flour – 325g Sourdough starter – 150g Water – 195ml Adulteration-free Sunflower oil – 8.5 teaspoons Honey – 4 Teaspoons Finishing Glaze Honey – 1.5 teaspoons Oil – 1 teaspoon Salt – a pinch METHOD: In a large bowl, stir together the sourdough starter and water until well combined. Add the honey and mix well. Add the whole wheat flour and mix until no dry flour is visible. Do not knead too much; mix only until a rough, shagg

Cuisine: Italy Long before the invention of commercial instant yeast and highly processed white flour, traditional Italian pizzaiolos relied entirely on wild fermentation and stone-ground grains. Cooked over an open flame, this recipe revives that rustic, complex heritage. Made with just four ingredients—100% whole wheat flour, water, a mature sourdough starter, and salt—the dough contains zero commercial yeast, sugar, or additives. This slow, natural leavening process yields

Cuisine: France Ingredients: Whole wheat flour – 6 cups Sourdough starter – 2.5 cups Water – as required Salt – 1 teaspoon Method: In a large bowl, mix together the whole wheat flour, sourdough starter and salt. Add water little by little and mix into a soft dough. Stretch and fold the dough once. Cover the bowl with a lid and let it rest for 30 minutes. After 30 minutes, perform another stretch and fold. Repeat the stretch and fold every 30 minutes until you have completed