Here is the first recipe of a leavened product with Licoli that I promised you. These are the super soft blueberry rolls that I made twice last week, and I want to tell you about them right away. 😊

I am super satisfied with my licoli. 😊

I was already very happy with my solid sourdough that I used for two years, which allowed me to bake bread, rolls, focaccias, and pizzas with great satisfaction. However, it must be said that sometimes during these two years, I made some mistakes, especially at the beginning, and I had some difficulties understanding how to use the solid sourdough.
Instead, since I converted to liquid culture, I haven’t had a single mishap, no problems with acidity, never messed up a leavening, and every leavened product I’ve made so far (and I emphasize so far) has always turned out super soft, without any hint of acidity.
Sometimes I wonder where the catch is, is it possible there are only advantages and no downsides? 😁
Honestly, well, for now, it seems there are none!

I repeated the recipe twice within a few days, using the same ingredients (but a different brand of flour), and the final appearance of the rolls from the two batches turned out slightly different. I’m showing you photos of both batches because they demonstrate how cooking is a unique creation every time, and how even from the same hand, different results can emerge.
Sometimes it takes little: the place where the dough is left to rise, the more or less warmth or humidity of the air, the more or less focus or attention of the cook… eh eh yes, sometimes that counts too! 😄

The most noticeable difference between these two batches is the behavior of the blueberries: in the first batch, they ‘cooked’, almost turning into jam (so much so that from some rolls the ‘jam’ seeped out), while in the second batch, they did not.

Here is the photo of the first blueberry rolls, the fresh blueberries inserted into the dough turned into, in fact, a sort of jam:

In the second batch, with practically the same cooking time, the blueberries remained intact, the juice coloring the roll you see in the next photo was released when I slightly pressed the roll to open it:

The next photo, however, is of the tray just out of the oven, where you can clearly see that nothing leaked out of any roll during cooking (unlike what happened to me the first time).

My hypothesis is that the temperature of the blueberries was different, maybe in one case they were cold from the fridge and in the other not. Eeeehh! but how many details do you have to remember!! 😃

👇 If you like blueberries, here are 3 more ideas for you! 👇