Memole is not particulary fast,it doubles in 4 hour or 3 and half if very warm,usually i do it between 26-30 since the oven temp is not costant.It smells when in fridge the next day after feeding like yogurt,fermented in warm smells more alcoholic,and slightly acidic,i dont like strong flavoured bread or too sour so mine is quite high in lactoacid due to high temperature fermentation .

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g White flour
50g Water
5g Honey

Zutaten für die Auffrischung

100% White flour
100% Water

feed once or twice weekdly with 1:1:1, let it out an hour before feeding it then back to fridge.When im backing i take a small amount and feed accordingly to get the amount i need and put at 27-30 degrees to ferment it

100% White flour 100% Water

Aufarbeitung

Made with white flour and honey. It started with various stages and percentage ( cannot remember) fed first every 48 hours two time,then every 2h hours for 4 days.After that was put in fridge.

50g White flour 50g Water 5g Honey

Ergebnis

Cornetti

Italian cornetti are similar to croissants but made with brioche dough,sweeter with orange zest and more eggs

Bread usually with white flour or mix

This has 50g rye 50g speltt and 400g white flour ( manitoba)

Memole Bread usually with white flour or mix first slice

Casatiello

Casatiello napoletano,easter bread with cold cuts eggs and cheese

baguette

white flour baguette,manitoba used.

Ciambelle ,donuts finnish style munkki

with cardamom as flavour

Memole Ciambelle ,donuts finnish style munkki second overview

Brioche

Sweet brioche with oranze zest in it

Cornetto di Matera bread

100% durum typical bread from Matera,Basilicata Italy

Memole Cornetto di Matera bread second overview

Pan bauletto

Soft brioche style bread called in italian pan bauletto

Pizza in teglia romana

roman style pizza with higher hidration

Memole Pizza in teglia romana second overview

Memole Pizza in teglia romana first slice

Panettone made with the sister starter of memole

I made from memole another starter with 50% hidration a month before starting making panettone and pandoro.

Memole Panettone made with the sister starter of memole second overview

Memole Panettone made with the sister starter of memole first slice

Memole Panettone made with the sister starter of memole second slice

Pandoro

Also made with the sister of memole ,which is a 50% hidration starter

Finnish style rye bread but not acidic

this bread usually has a more acidic taste but my memole makes it mild becasue i dont like acidic bread.

Limppu finnish style easter bread

Made with mixed flour ,rye and white ,malt syrup,and fennel seeds.

Memole Limppu finnish style easter bread second overview

pizza cooked on stone

Made with very little starter and 48 hour cold ferment.

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Kommentare

Katia Kaarlela

:) i try to not neglet my pasta madre ( the 50% hidration one,that is more sensitive to get acidity if not regularly fed) My memole so far worked fine with this method.

Katia Kaarlela