Âge
8Ans
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
AULUS
Depuis 2016
1. Our love for more sustainable food systems and our studies at the ecole hoteliere de Lausanne. 2. Our participation in the HealthFerm project in collaboration with ETH Zurich.
Caractéristiques
Aulus, a 160-year-old sourdough starter originally from Vallanes in Sudur-Mulasysla, Iceland, has a rich history and unique characteristics. It has been mixed with Cornelius, another starter from Berlin, resulting in a slightly tangy flavor due to the presence of acetic acid. The aroma of Aulus is reminiscent of older rye varieties, contributing to its distinct scent profile.
Goût et saveur
Recette
Ingrédients de base
- 50% Tumminia
- 50% Water
Ingrédients pour nourrir le levain
1
See above.
Equal parts tumminia & water
Thorough mixing with special mixer
Fermentation chamber
Usage as % of pizza dough
Méthode de travail
1
1. we feed our sourdough starter in equal parts water and flour
2. when feeding aulus we use Tumminia flour. Tumminia is an ancient grain variety from sicily . Due to its higher sugar levels its optimal for our purposes.
3. when using aulus for pur dough making - we double it at a controled temperature of 28 degrees for 6-8 hours in pur fermentation chamber.
4. we also measure ph of dough & sta
50% Tumminia
50% Water
Result
Pizza
Easy. Its the heart of the restaurant. We love everything around the cratmanship of pizza baking
