I wanted to know the secret behind one of the best pizza bianca in Italy. The baker in the village of my parents in Abruzzo showed told me his fascinating story. Today I do not keep his heritage just for myself but share the story and teach and encourage people to start their own lievito madre.

Charakteristische Eigenschaften

In 2016 I shared the romantic story of Bianca with my blog readers: https://www.anonymekoeche.net/?p=7348 and 2017 in my cookbook "a casa" https://at-verlag.ch/buch/978-3-03800-970-2/claudio-del-principe-a-casa.html. Bianca is therefore quite known in the german speaking countries. She makes an extraordinary crispy and aromatic roman style pizza bianca with a massive open crumb.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Flour

Zutaten für die Auffrischung

50 g out of the fridge. Feeding with 50 g flour and water. 2 more repetitions over 9 hours at 30 degrees. Then I use 20% of the total flour weight for the dough.

Aufarbeitung

I started Bianca with an apple of my own apple tree. It's a liquid culture lievito madre. Feeding is 1:1 with organic 0 flour and water. Sometimes refreshed with fermented apple water. Bianca bakes pizza, focaccia, ciabatta and all kinds of bread from pane pugliese to hearty rye bread.

100% Flour

Ergebnis

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