Âge
inconnue
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Ralphinho
Depuis Unknown
Caractéristiques
My sourdough has a personality alright He’s quite happy if its kept tight it up at 4 degrees, but once he hits that water and starts to float he’s ready to step in to some action Wich it can be from bread to pizza to panettone and many bakery products
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
To feed my sourdough in rest mode i keep it tied at 4 degrees
Unwrap take only the heart and feed it with my 0 natural not added gluten or improvers
Of a 1 to 1.5 ratio to weight of sourdough to flour
And 40% hydration
Then tight it back up if not needed or maintain it in water of 18 degrees if i go in production
Méthode de travail
1
My sourdough was handed down to me about 5 years ago it has a history of about just over 70 years
Originates from north of Italy from a great baker Rolando Morandin
And I’ve had a lot of satisfaction in the last few years