Polo, un bon compagnon recipe

Polo, un bon compagnon

Marbais, Bélgica
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Impressão

Idade

6anos
Cor

País de origem Bélgica

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

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  • 112 países
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Mistura

50%
50%
Líquido Farinha Outro
Polo, un bon compagnon

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

Looking at the passion of colleagues and friends, I've decided to start baking sourdough and the results are great in pizza

Características

Fermentation is relatively slow, but flavour is amazing, very lactic and fruity. Really low in acidity

Sabor

Polo, un bon compagnon top shot
Polo, un bon compagnon jar shot
Polo, un bon compagnon front shot
Polo, un bon compagnon rising shot

Receita

Ingredientes iniciais

  • 20% Vitus
  • 30% Water
  • 50% Organic spelt flour from moulin d'hollange

Ingredientes para alimentar

  • 33% Polo, un bon compagnon
  • 33% Water
  • 33% Stone milled organic wheat flour
1
I'm using a stone milled organic wheat flour from La ferme Baré in Balâtre, 10 km from my house. 2 feedings of 4 hours each before using it
33% Polo, un bon compagnon 33% Water 33% Stone milled organic wheat flour

Método de trabalho

1
Started from Vitus #101 in the library, I' used an organic spelt flour from Moulin d'Hollange
20% Vitus 30% Water 50% Organic spelt flour from moulin d'hollange

Result

Pizzas and our daily breads

Home pizzas made following the inspiration and kids wishes
Polo, un bon compagnon Pizzas and our daily breads first overview
Polo, un bon compagnon Pizzas and our daily breads second overview
Polo, un bon compagnon Pizzas and our daily breads first slice
Polo, un bon compagnon Pizzas and our daily breads second slice

Daily bread

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

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