Возраст
4года
цвет
Страна происхождения Италия
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
Vito
С 2020
During the 2020 pandemic shops were running out of yeast and we thought it was the perfect occasion to try out sourdough baking. We were confined therefore we had time to take care of the starting process, keeping an eye on fermentation and experimenting with the sourdough itself.
Характеристики
After two weeks from the creation of the started, it became steady and consistently rises in 3-4 hours at room temperature (above 20°C at home). It gives bread a rather fruity, honey-like flavor.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100g Type 0 flour
- 100g Water
Ингредиенты для обновления
- 40% Sourdough
- 40% Manitoba flour
- 20% Water
1
Mix sourdough with the same amount of flour and half its weight in water, until you reach a bread-like consistency
40% Sourdough
40% Manitoba flour
20% Water
2
Let the sourdough rise for 3-4 hours (until it doubles in size) before putting it back into the fridge
Метод работы
1
Mix flour with water until you reach a soft consistency
100g Type 0 flour
100g Water
2
Let it rest in an open jar for 24 hours or until you see some fermentation happening