Idade
4anos
Cor
País de origem Alemanha
Taste
& Flavour
Mistura
51%
49%
Líquido
Farinha
Outro
Twin@valeria
desde 2020
At the beginning of the Covid pandemic there was no yeast to be found in Stuttgart, and since I bake pizza every week, I decided to try to start my own lievito madre. My twin sister started her own as well with a different flour and I have taken over it after one year (will be a different entry). I bake a wonderful south tirolese bread and tasty pizza every week since
Características
Balanced, nutty flour taste, sour but balanced with an hint of lactic acid
Sabor
Receita
Ingredientes iniciais
- 100g Flour 550 from the stadtmuehle waldenbuch
- 100g Water
- 1tsp Honey
Ingredientes para alimentar
- 80g Flour 550 from stadtmuehle waldenbuch
- 80g Starter
- 50g Water
1
80g Flour 550 from stadtmuehle waldenbuch
80g Starter
50g Water
Método de trabalho
1
Started the starter in 2020 with flour, water and a dash of honey
100g Flour 550 from the stadtmuehle waldenbuch
100g Water
1tsp Honey
Result
Pane tirolese (sort of Vischgauer)
