完美的酸面团
年龄
106年
颜色
原产国 United Kingdom
Taste
& Flavour
混合物
40%
60%
流体
粉
其他
Lillievito
自1918以来
to keep my family baking tradition alive
特性
The original starter was born in Sardinia more than 100 years ago and the mother sourdough has been passed through three generations in my family ever since. My auntie gave me a sample which I brought with me to London in January 2018. "Lillievito" has a slight delicate prosecco scent and it doubles in volume in approx 4 hrs!
味道
配方
起始配料
- 40% Water
- 60% Flour
喂养配料
- 100g Mother
- 60g Water
- 80g White strong flour
1
Remove the mother from fridge and equilibrate to room temperature for a couple of hrs
100g Mother
2
add water and mix in a bowl until homogeneous
60g Water
3
Add white strong flour and mix until a smooth dough
80g White strong flour
制作方法
1
Unknown
40% Water
60% Flour
Saad Lievito Madre KWResult
pizza, civraxu e coccoi
Left-sourdough pizza
Middle -Durum wheat loaf (civraxu)
Right -Durum wheat sardinian decorated bread (coccoi)
