my sourdough is very versatile because ferments 5 times every day: three times at 26° and one time at 17°. It is not too acid, it smells of fruit, wine and the flavor is balanced

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Apple
50% Water
69% Fine wheat flour
31% Water

Zutaten für die Auffrischung

40% Fine wheat flour
20% Water
40% Sourdough

40% Fine wheat flour 20% Water 40% Sourdough

Aufarbeitung

i mix whole apple with water and left at 30° up to fermentation

50% Apple 50% Water

i mixed the ferment with wheat flour, water and left at 30° up to triple

69% Fine wheat flour 31% Water

Ergebnis

panettone

dolce tipico italiano del periodo natalizio

PANE VESTINO

this is made only with Solina flour, sourdough, water and salt. Solina is a typical wheat that grows in the mountains

Figlio dei Fiori

this is made with over 2000 variety of wheat. I use "miscuglio" flour type 2 from Collecorvino (abruzzo)

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