Pacini5000 recipe

Pacini5000

são paulo, Brazil
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完美的酸面团

年龄

12年
颜色

原产国 Brazil

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 3029 酸面团
  • 112 国家
  • 2519 城市

混合物

42%
42%
16%
流体 粉 其他
Pacini5000

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

自2013以来

I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.

特性

After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.

味道

Pacini5000 top shot
Pacini5000 jar shot
Pacini5000 front shot
Pacini5000 rising shot

配方

起始配料

  • 10g Water
  • 10g Wheat flour t-65
  • 2g Spineaple
  • 2g Raisin

喂养配料

  • 100% Water
  • 200% Flower
  • 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater

制作方法

1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin

Result

Breads

Exclusive for breads !!
Pacini5000 Breads first overview
Pacini5000 Breads second overview
Pacini5000 Breads first slice
Pacini5000 Breads second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论

Glauco Pacini

I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!