Età
sconosciuto
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Ralphinho
dal Unknown
Caratteristiche
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
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
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
Metodo di lavorazione
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