The necessity to create something healthy, because our culture is important. Italian people eat a lot of products made with yeasts, even my family, so I decided to create the sourdough to keep my products good and light.

Charakteristische Eigenschaften

The impression that this sourdough gave to me is the massive fermentation it tooks from the first days. I was so scared, but when I had the first chance to try it with my pizza, the taste was amazing. There wasn't acetic taste, smells were so grateful. It's amazing.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Raisin
120g Water
100g Manitoba flour
50g "0"flour

Zutaten für die Auffrischung

200g Sourdough
200g "0" flour
100g Water

My feeding is made every 24h with 2 parts of sourdough, 2 parts of "0" flour and 1 part of water

200g Sourdough 200g "0" flour 100g Water

Aufarbeitung

Preparing a starter with blended raisin, water and 2 different flours, Manitoba and "0"

50g Raisin 120g Water 100g Manitoba flour 50g "0"flour

Ergebnis

Pizza Margherita

Pizza Margherita made with 20% of sourdough, San Marzano tomatoes, fresh mozzarella, grana cheese, basil and EVO oil

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