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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Farina Cotta (Kochstück)

Enter doses, hydration and times. Hydration is computed automatically.

Cooked Flour (Kochstück)Illustrative image
MikiLab
MikiLab
Cooked Flour (Kochstück) · 17/10/2026

Cooked Flour (Kochstück)

Cooked porridge (with oat flakes)

Recipe no. 160 · mikilab.de/160

Oat flakes (Haferflocken)

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Cooked Flour (Kochstück)

Fiocchi d'avena (Haferflocken) · Difficulty: Easy
Flour100 g
Water400 g
Salt10 g
Method

RECIPE (1:4 oat/water ratio) 1) 100 g oat flakes (Haferflocken) + 400 g water + 10 g salt. 2) Bring to a boil and cook for 3-4 minutes, stirring until a thick cream forms. 3) Cover with plastic wrap touching the surface and cool to 4°C (preferably the evening before). 4) USE: add the Kochstück to the main dough (10-20% of flour weight), reducing the recipe's water slightly.

Allergens: Gluten

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Easy

On TikTokRecipe no. 160

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

Gluten

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

WholegrainSugar: noneAdded fat: noneNo eggsNo additives
How it rises
direct dough
Salt
10 g per 100 g flour
Flour
Fiocchi d'avena (Haferflocken)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

100g flourDirect

Ingredients

Rescaleg
How much flour?
Flour100 g · 100%
Water400 g · 400%
Salt10 g · 10%

Procedure

RECIPE (1:4 oat/water ratio) 1) 100 g oat flakes (Haferflocken) + 400 g water + 10 g salt. 2) Bring to a boil and cook for 3-4 minutes, stirring until a thick cream forms. 3) Cover with plastic wrap touching the surface and cool to 4°C (preferably the evening before). 4) USE: add the Kochstück to the main dough (10-20% of flour weight), reducing the recipe's water slightly.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Cooked dough (tangzhong-style) with oat flakes: retains moisture, provides softness and extended shelf life.

Michele

Made with Michele's hands

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