Età
4Anni
Colore
Paese di origine Brasile
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Pier
dal 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.
Caratteristiche
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.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
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.
Metodo di lavorazione
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.