AIKANTHIKA

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

Cuisine: United States Ingredients: Sweet corn – 1 Oil – 3 teaspoons Salt – 1 teaspoon Oregano – ¼ teaspoon Method: Cut the corn into pieces, or leave it whole if preferred. In a small bowl, mix together the oil, salt and oregano until well combined. Coat the corn evenly with the seasoning mixture. Place the corn pieces or whole corn on a greased baking tray. Bake until a few kernels turn golden brown. Serve hot.