Alter
6Jahre
Farbe
Ursprungsland Italien
Geschmack
und Aroma
Mischung
38%
38%
24%
Flüssigkeit
Mehl
Weitere
Luigino “Sandokan”
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After eating bread made from a sourdough for its unique flavor!
Charakteristische Eigenschaften
It's a strong sourdough that rarely collapses after reaching his peak even if the flour I use isn't so strong
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 150g Flour 2
- 150g Water
- 10g Sultana
- 100g Flour 1
- 100g Water
- 100g Starter
- 150g Starter
- 150g Water
- 150g Flour 0
Zutaten für die Auffrischung
- 20g Flour 0
- 20g Water
- 20g Starter
1
Feed the sourdough with ratio 1:1:1 stringing it with the help of a swirl hand mixer
20g Flour 0
20g Water
20g Starter
Aufarbeitung
1
I used the Bonci method to create a liquid sourdough.
Mix sultana and water, add flour and transfer the starter into a glass jar
150g Flour 2
150g Water
10g Sultana
2
Use a wet gauze to cover the jar to circulate air and permit micro bacteria to enter the jar.
Let the jar at T room for 48 hours
3
Refeed the starter every 48 hours for 31 days.
Use a glass jar with a cover without the seal gasket to let out the gases of the starter
100g Flour 1
100g Water
100g Starter
4
After 31 days, the sourdough is ready for the last refeed.
After 24h in the fridge, you can use it for baking!
150g Starter
150g Water
150g Flour 0