I have passion for baking and was lucky enough to bake on my weekends at home with my mother. I then decided to become a baker. This sourdough originates from Altamura Italy, where I was lucky enough to make some beautiful sourdoughs!

Charakteristische Eigenschaften

My sourdough is actually very unique as it travels with me all over the world and it has children in many countries and is a pleasure to make bread with.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Semolina
100g Water

Zutaten für die Auffrischung

100g Semolina
100g Water
100g Alta

I feed my sourdough with equal parts water and flour. I feed it 8hours before I wish to bake with it. As I travel often I usually feed 4 times in 8h breaks before using.

100g Semolina 100g Water 100g Alta

Aufarbeitung

. My sourdough originates from Altamura in Italy. It is made with special Italian semolina flour. Mix the ingredients well and leave outside for 8hours between refreshments.

100g Semolina 100g Water

Ergebnis

Just like Altamura

Group 1 Fine Semolina Flour 50 % Organic Wheat Flour 50% Water 70% Group 2 Sourdough "Alta" 20% Salt 2% Honey

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek