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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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Miglioratore Naturale Pro

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

Natural Pro ImproverIllustrative image
MikiLab
MikiLab
Natural Pro Improver · 14/10/2026

Natural Pro Improver

Natural improver (8 ingredients)

Recipe no. 164 · mikilab.de/164

Universal (Direct and Indirect)

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Natural Pro Improver

Universale (Diretto e Indiretto) · Difficulty: Medium
Flour500 g
Diastatic malt powder75 g
Sprouted wheat flour (homemade)125 g
Dried sourdough starter (your own)75 g
Golden flax flour75 g
Fine oat bran65 g
Sweet lupin flour40 g
Psyllium husk35 g
Acerola powder10 g
Method

PREPARATION (dry mix, per 100 g) 1) First make the two homemade ingredients: the sprouted wheat flour and the dried sourdough starter. How to make them is explained step by step on the «My improver» page. 2) Weigh: diastatic malt powder 15 g, sprouted wheat flour 25 g, dried sourdough starter 15 g, golden flax flour 15 g, fine oat bran 13 g, sweet lupin flour 8 g, psyllium husk 7 g, acerola powder 2 g. 3) Mix well and keep in a closed jar, cool and dry, for a few months. 4) USE: 2% of the flour weight for indirect doughs, 3% for direct ones (on 500 g of flour: 10 g or 15 g). Add it with the flour at the start of mixing. Start with the low dose. If the dough is stiffer than usual, add a tablespoon of water.

Allergens: Gluten, Lupin

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

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top.
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).

On TikTokRecipe no. 164

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenLupin

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

Sugar: noneAdded fat: noneNo eggsNo additives
How it rises
direct dough
Salt
0 g per 100 g flour
Flour
Universale (Diretto e Indiretto)

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

Direct

Ingredients

Diastatic malt powder15%
Sprouted wheat flour (homemade)25%
Dried sourdough starter (your own)15%
Golden flax flour15%
Fine oat bran13%
Sweet lupin flour8%
Psyllium husk7%
Acerola powder2%

Procedure

PREPARATION (dry mix, per 100 g) 1) First make the two homemade ingredients: the sprouted wheat flour and the dried sourdough starter. How to make them is explained step by step on the «My improver» page. 2) Weigh: diastatic malt powder 15 g, sprouted wheat flour 25 g, dried sourdough starter 15 g, golden flax flour 15 g, fine oat bran 13 g, sweet lupin flour 8 g, psyllium husk 7 g, acerola powder 2 g. 3) Mix well and keep in a closed jar, cool and dry, for a few months. 4) USE: 2% of the flour weight for indirect doughs, 3% for direct ones (on 500 g of flour: 10 g or 15 g). Add it with the flour at the start of mixing. Start with the low dose. If the dough is stiffer than usual, add a tablespoon of water.

The why

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

OPTIONAL improver, 8 natural ingredients (proportions per 100 g). Two are homemade: the sprouted wheat flour, with gentle enzymes like a homemade malt, and your own dried sourdough starter, which adds aroma. Diastatic malt is 15 out of 100: at a 2-3% dose it gives 0.3-0.45% malt on the flour, the right amount. The malt must be DIASTATIC and powdered (in Germany: «Backmalz, enzymaktiv»). ALLERGENS: lupin (may cause reactions in people allergic to peanuts) and cereals containing gluten (barley malt, wheat, sourdough, oats). Keep in a closed jar, cool and dry, for a few months.

Michele

Made with Michele's hands

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