Perfekter Sauerteig
Alter
4Jahre
Farbe
Ursprungsland Brasilien
Geschmack
und Aroma
Mischung
95%
5%
Flüssigkeit
Mehl
Weitere
Zante
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Me and my wife love the breads from italy and Copenhagen but in Brazil is very hard to find. So I studied a lot and made Zante my Levain. Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough.
Charakteristische Eigenschaften
Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough. Zante has an acid and sour flavor giving the breads a particular identity
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 5% Rye
- 55% Wheat
- 40% Water
Zutaten für die Auffrischung
- 40% Water
- 55% Wheat
- 5% Rye
1
I add water to my starter, mix it very well
40% Water
2
Add rye flour and wheat flour and mix them
55% Wheat
3
Add rye to give power
5% Rye
Aufarbeitung
1
For power and to make Zante mote strong I use it to feed.
5% Rye
2
Basic ingredient to feed my sourdough.
Always try to provide a good quality flour with high percentage of protein.
55% Wheat
3
Another basic ingredient. Always looking for fresh water. With neutral PH and temperarure between 25-30 Celsius degrees.
40% Water
Ergebnis
Breads
I made some kinds of breads, focaccias and tortanos. As well some creps and pancaques with discard of Zante.
Kommentare
From here to the future