Levain parfait
Âge
18Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
lievito madre (ninnomio) son
Depuis 2006
i love the flavor of the produts,that i cook and it is very digestible and i love using traditional flavor in my kichen,
Caractéristiques
its beautiful i love him,his like a son,i feed him,wash him,dress him and he grows grows but i have to kinds of lievito,one is soften and another more hard then i can say,that in the seasons that change,even the profum of the sourdough can change .becuase in autumn when there is grapes for the wines process its asourbs the profum of it,and in spring we have cherries tree and also then it change
Goût et saveur
Recette
Ingrédients de base
- g 100 gr fluor,100 gr.water and a piece of fresh carote
Ingrédients pour nourrir le levain
- % 1 spoon flour
1
every day 1 spoon of flour O ,but after a cuople of days i add 1 spoon of cearale fluor instead or wheat, flour O then after 10 days,i but it in a bath warm water and a pich of sugar let stay there for about 15 mi,then take out of the water and add half the weight of water and the same wieght of fluor put it in a jar let it stay at room temp,until rised then the day after do the same process
% 1 spoon flour
Méthode de travail
1
in a jar add all and cover with a garze and a elastic and place a cool place in kitchen for 10 days
g 100 gr fluor,100 gr.water and a piece of fresh carote
Sony CatResult
for all that needs lievito
white bread with finochietto seeds, wheat bread,semoline bread,cornetti salati,pizza cook in wood oven,frittele,zeppole
Commentaires
i love my suorduogh,i also make,zeppole,everything that needs lievito i use it