Vitinho recipe

Vitinho

Aachen, Allemagne
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Âge

8Ans
Couleur

Pays d'origine Allemagne

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

45%
46%
9%
Liquide Farine Autres
Vitinho

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Depuis 2016

Because it is so much healthier than bread with commercial yeast!

Caractéristiques

Very mild and fruity. Quick to rise, keeps the peak for a while and the bubbles are small and uniform. Can stay in the fridge for a couple of weeks and with as little as two feedings is ready to leaven bread again.

Goût et saveur

Vitinho top shot
Vitinho jar shot
Vitinho front shot
Vitinho rising shot

Recette

Ingrédients de base

  • 100% Starter
  • 500% Water
  • 500% Flour

Ingrédients pour nourrir le levain

  • 100% Starter
  • 500% Water
  • 500% Flour
1
Separate portion of starter, add warm water and bread flour.
100% Starter 500% Water 500% Flour

Méthode de travail

1
Starter, warm water and bread flour.
100% Starter 500% Water 500% Flour

Result

Bread

With self milled sprouted rye, self milled wheat and bread flour.
Vitinho Bread first overview
Vitinho Bread second overview
Vitinho Bread first slice
Vitinho Bread second slice

Panetone

Leavened by sourdough only.
Vitinho Panetone first overview
Vitinho Panetone second overview
Vitinho Panetone first slice
Vitinho Panetone second slice

Croissants

Leavened by sourdough only.
Vitinho Croissants first overview
Vitinho Croissants second overview
Vitinho Croissants first slice
Vitinho Croissants second slice

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