Mélange

Unknown
Liquide Farine Autres
Pier

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Depuis 2020

i started to work in the bakery area, andand I became interested almost immediately in artisan bakery, especially the development of flavors through sourdough.

Caractéristiques

maintains a sweet and aged flavor, when used specifically in Neapolitan pizza, it has a taste quite similar to nuts, slightly acidic and somewhat sweet.

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
3 parts to 1 white flour and whole wheat flour the first days half homemade yogurt and half fermented pineapple water. after one week feed with both flours and water in the same proportion, leaving the yogurt and fermented water limited to once a week.

Méthode de travail

1
ingredients pineapple peel water whole wheat flour white flour yogurt raisins
2
first day mix both flours, 1 part yogurt and 1 part pineapple water. to make 80% hydration.
3
second day feeding, same procedure, same measurement
4
third day feeding, same procedure, same measurement
5
add the raisins, the flours and only the fermented pineapple water.
6
then it is fed with water and flour, and once a week fermented pineapple water and yogurt are added to keep it active.

Result

pizza napoletana

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque