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PanBrioche.com | Alice Buda

@pan_brioche

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Technical guides and consulting about pasta madre, panettone dough and sourdough bread. Visit panbrioche.com 🇮🇹🇬🇧🇪🇸🇫🇷🇵🇹🇯🇵🌍

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IT’S ALL ABOUT TECHNIQUE

… and the right ingredients
… and an healthy pasta madre
… and experience
… and many other variables.

But yes, “technique” is the key.

To know more, and understand better what I mean, read my guides (they are hundreds) on PanBrioche.com 🔗

Winter is coming… make sure you’re ready! by @pan_brioche

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a month ago

PASTA MADRE & CONTROL: HOW MUCH DO WE REALLY HAVE?

Pasta madre teaches you one thing: control is an illusion.
You can measure everything to the gram, adjust the temperature, follow the timing to the letter and yet, sometimes, it does what it wants: strange bubbles, unpredictable rises, acidity shifting for no reason. It’s not always a mistake, but it’s more a nature reminding you who’s in charge.

So, which is the real skill? Observing, adapting, and letting go (at least a little).

Want to learn how to read its signals? Check out the technical guides, forum, and consultations in the bio link.

Because with pasta madre, the best strategy is to collaborate, not command. by @pan_brioche

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8 months ago

WHEN STRUCTURE TELLS A STORY 
An open, balanced crumb like this — with clean alveoli, elastic gluten walls, and airy lightness — is the outcome of a process that demands precision and patience. It’s never a fluke. It takes control over every single variable: the maturity of your lievito madre, dough temperature curves, the strength of your flour, mixing, resting, folding, fermentation timing. 
Technique isn’t enough on its own — it needs to be lived, repeated, observed. And even then, no two panettoni from the same dough are ever identical. Because this is a living process. And when it aligns, just like here, what you’re looking at isn’t perfection — it’s balance. It’s craft meeting nature. 
🧠 Looking to deepen your understanding of this process? Explore our technical resources, ask your questions in the community forum, or book a 1:1 session to troubleshoot your latest batch. Start here → link in bio 
#pastamadre #panettone #sourdough #artisanbaking #panettonecrumb #wildfermentation #crumbstructure by @pan_brioche

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a year ago

A NEW CHALLENGE: ARE YOU IN?

In the world of baking and pastry making, making an open crumb panettone is one of the most difficult challenges. Succeeding and consistently replicating such a result earns a place in the Olympus of great pastry chefs. But what if that weren’t the only challenge worthy of attention? What if the time was ripe to seize a new one?

That new challenge, in my opinion, is the plant-based baking: bread, large leavened products and baked pastries without butter, milk and eggs.

Demand is constantly increasing, driven by changing tastes, curiosity, ethical food choices, the desire to expand one’s repertoire, and health concerns. But you can’t answer simply by removing this or that ingredient of animal origin. You can’t do this by randomly replacing it with something that seems similar to us. To truly embrace the challenge, you need a technical approach, based on knowledge and awareness. You must be willing to shift some of your perspectives.
Opening up to plant-based breadmaking means discovering many new ingredients and even more combinations. Beyond this, you’ll find the joy of a discovery unimaginable to many: more flavors, more aromas, more textures. A different path, whose destination is excellence.

[Read the full article on PanBrioche.com - link in bio]

#pastamadre #sourdough #panettone #veganbaking #vegan by @pan_brioche

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a day ago

HOW TO RIDE A BICYCLE

Handling pasta madre properly is like riding a bicycle: once you’ve learnt, you never forget; you do it without thinking. Because there comes a time when you don’t think about the sourdough, you don’t analyse it – you feel it. Not just with your senses, but in your gut. It’s almost as if you were one and the same.

I assure you. That’s exactly how it works.
The hardest part is getting started. Then, at a certain point, it’s magic.

If you’d like a hand understanding how it works, I’m here to help. Choose the subscription that suits you best or contact me for a consultation.
You’ll find all the information on PanBrioche.com

Link In bio 🔗 by @pan_brioche

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4 days ago

A MATTER OF METHOD

This is what happens when you understand your starter.
Strong gluten network. Balanced acidity. Alveoli that go all the way through.
Stop guessing. Start controlling your fermentation. Excellent panettone start from here.

Consultations and memberships at PanBrioche.com 🔗 by @pan_brioche

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7 days ago

KNOWLEDGE IS POWER

When it comes to spontaneous fermentation, and lievito madre in particular, nothing can be left to chance, especially if you want excellent results in everything you bake with it.

That’s why informed choices matter. Why one flour makes all the difference compared to another. What happens when you refresh your pasta madre at a higher or lower ratio. How hydration, temperature (both internal and external) and fermentation times shape the final outcome.

This knowledge comes from two different yet parallel paths, both essential: practice and study. They complement each other and can’t exist without one another.

Through the guides I’ve been publishing for years on panbrioche, constantly updated and ever more detailed, you’ll find everything you need for the study side of the journey. Bring passion, time and the practical application of what you read, and you’ll reach a level of control over lievito madre on a par with that of a professional. From there, exceptional baked goods are just a matter of time.

So take a good look at your pasta madre today: it has so much to teach you. ✨ Observe it, feed it, ask it questions, and then head to the guides to find the answers.

Link in bio 🔗

#pastamadre #lievitomadre #sourdough #panettone taken in Italy by @pan_brioche

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8 days ago

🍞🍀VEGAN PAN BRIOCHE, WITH PASTA MADRE

🤩Can you believe it?
This Pan Brioche has such a rich, golden colour, a soft and light texture, an open and well-defined crumb, and a flavour… oh, it’s a shame you can’t taste it from there! Well, this Pan Brioche is completely plant-based! No eggs, milk, butter, honey or any other animal-derived ingredients!
Suitable for vegans or anyone with allergies or intolerances!
And it’s absolutely special!

☝️Don’t make the mistake of thinking it’s lacking anything compared to a traditional pan brioche! It’s more like an evolution of it!

✅ The recipe, including ingredients and method, is available free of charge to everyone!

Link in bio 🔗 by @pan_brioche

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11 days ago

⚡️THE NEW SEASON IS HERE

Are you ready?

See you on PanBrioche.com 🔗 by @pan_brioche

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a month ago

THE WHITE FLOWER

Under the morning light of this very late summer. The air is frizzing. The hot weather is over.
Can’t wait to start the new production.

And you?
How’s your pasta madre? Is it ready?

📚Read the hundreds of technical guides about pasta madre, bread and panettone doughs.
💬Talk to other passionates and professionals in the forum.
👩🏻‍💻Ask to AI assistance.
👩🏻‍💼Contact me for direct consulting.

❤️All that is available on PanBrioche.com
🔗Link in bio by @pan_brioche

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a month ago

🌈 ALL THE COLORS OF PASTA MADRE

What is the ideal color of the pasta madre? What does it mean if it tends toward yellow? And what if it tends toward gray? Is white just white, or do its different shades have a specific meaning? Are there other possible colors for pasta?

Here a new guide to understand how to read pasta madre and keep it healthy and strong.

💬If you have more questions, please, use the forum or ask to the new 💁🏻‍♀️ PanBrioche AI (for Panettone VIP members only).

🔗 Link in bio by @pan_brioche

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a month ago

PUSHING TO THE LIMIT

It’s been three months now since this pasta madre has been exposed to any warmth! It’s spent weeks in the cold, deliberately left untended without timely refreshments for days on end. Yet it remains full of life.
I’m gathering some valuable insights, which I can’t wait to share with you on PanBrioche.com

In the meantime see you on the forum (consulting area as well, of course)!

🔗 Link in bio by @pan_brioche

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3 months ago