Alter
29Jahre
Farbe
Ursprungsland Italien
Geschmack
und Aroma
Mischung
Unbekannt
Flüssigkeit
Mehl
Weitere
Pasta Madre Viva
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 1995
In 1996 I used the first time the sourdough, in 2001 I started to produce pizza and panettone in my laboratory
Charakteristische Eigenschaften
My spurdough is characterized by different organoleptic aspects. the palate is sweet with a pleasant acidity, this particular gives my products more flavor and a long shelf life.
Geschmack und Aroma
Rezept
Zutaten für den Starter
Zutaten für die Auffrischung
1
Every day take 1000g of sourdough and adding 1000g of flour and 500g of water. I mixed the dough until obtaining a smooth and balanced dough. Then i put it into the bowl with water at 18 degree.
Aufarbeitung
1
My sourdough was given to me by the master Rolando Morandin in 1995.
Eliana MaiaErgebnis
Pizza
The most classic pizza shape with a voluminous round frame
Bread
Made with whole wheat flour, water, salt and sourdough
Aria di Pane®
A dough made only with PastaMadreViva and characterized by its volume, softness and lightness.
BAGEL PIZZA
It is a pizza dough immersed in flavoured water, then steamed and finally regenerated in an electric oven.
Panettone e Colomba
The leavened cakes with Pasta Madre Viva are products all year round: stuffed with seasonal fruit
PizzaCrunch®
The evolution of Roman-style pizza,made with high hydration, long rising time (in mixed form: sourdough and yeast)
