Alter
16Jahre
Farbe
Ursprungsland Italien
Geschmack
und Aroma
Mischung
33%
66%
Flüssigkeit
Mehl
Weitere
PANETTONA
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I was interested in producing more tasty and digestible leavened, I got tired of the yeast
Charakteristische Eigenschaften
PANETTONA is very versatile: it is suitable for any type of preparation, both sweet and savory.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 33% Water
- 66% Flour
Zutaten für die Auffrischung
- 33% Undefined
- 66% Flour
1
I keep the PANETTONA sourdough with the Bazzoli method, that is solid, but immersed in water in the refrigerator. Every 3 days I acclimatize it to room temperature for 4 hours, I proceed with two consecutive refreshments within 24 hours, I use one part to produce leavened products and the rest I put back in the fridge.
33% Undefined
66% Flour
Aufarbeitung
1
I created my sourdough, PANETTONA, 10 years ago and over time I added three centenarian sourdough with different origins: Bologna, Rovigo and Trieste. PANETTONA is specialized in desserts like Panettone, but I also use it to produce savory leavened products, such as bread and pizza. For the refreshment I use strength 00 flour.
33% Water
66% Flour
Ergebnis
PANETTONA
My sourdough is specialized in desserts like Panettone, but I also use it to produce bread and pizza.
