Spirito recipe

Spirito

Astoria, United States
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完美的酸面团

年龄

17年
颜色

原产国 United States

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

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混合物

50%
50%
流体 粉 其他
Spirito

保存您的酸面团，以备将来使用。

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自2007以来

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.

特性

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.

味道

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

配方

起始配料

  • 100% Water
  • 100% Flour

喂养配料

  • 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

制作方法

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

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

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