Age
4Years
Color
Country of origin Italy
Taste
& Flavour
Mixture
38%
47%
15%
Liquid
Flour
Other
Superbo
Since 2020
The necessity to create something healthy, because our culture is important. Italian people eat a lot of products made with yeasts, even my family, so I decided to create the sourdough to keep my products good and light.
Characteristics
The impression that this sourdough gave to me is the massive fermentation it tooks from the first days. I was so scared, but when I had the first chance to try it with my pizza, the taste was amazing. There wasn't acetic taste, smells were so grateful. It's amazing.
Taste & flavour
Recipe
Starting ingredients
- 50g Raisin
- 120g Water
- 100g Manitoba flour
- 50g "0"flour
Feeding ingredients
- 200g Sourdough
- 200g "0" flour
- 100g Water
1
My feeding is made every 24h with 2 parts of sourdough, 2 parts of "0" flour and 1 part of water
200g Sourdough
200g "0" flour
100g Water
Working method
1
Preparing a starter with blended raisin, water and 2 different flours, Manitoba and "0"
50g Raisin
120g Water
100g Manitoba flour
50g "0"flour
Result
Pizza Margherita
Pizza Margherita made with 20% of sourdough, San Marzano tomatoes, fresh mozzarella, grana cheese, basil and EVO oil