Spirito recipe

Spirito

Astoria, United States
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Perfect sourdough

Age

17Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Spirito

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Since 2007

I created my first starter in the 80s when reading Nancy Silverton. I gave it up after a move because the method was too wasteful. A friend taught me a new method.

Characteristics

It is very healthy and responds quickly to our needs. I alternate flours depending on what I am making and how quickly I want it to wake up.

Taste & flavour

Spirito top shot
Spirito jar shot
Spirito front shot
Spirito rising shot

Recipe

Starting ingredients

  • 100% Water
  • 100% Flour

Feeding ingredients

  • 100% Flour
1
I keep my starter at 100% hydration. I feed it when I need to use it or just to refresh it. It lives in the refrigerator while waiting for us.
100% Flour

Working method

1
Flour Water At will I use high extraction flour, all purpose, and rye flours.
100% Water 100% Flour

Result

Ciabatta

Brioche.
Spirito Ciabatta first overview
Spirito Ciabatta second overview
Spirito Ciabatta first slice
Spirito Ciabatta second slice

Mild Tartine Bread

Low percentage of whole grain used in this loaf.
Spirito Mild Tartine Bread first overview
Spirito Mild Tartine Bread second overview
Spirito Mild Tartine Bread first slice
Spirito Mild Tartine Bread second slice

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