Our love for more sustainable food systems and my studies at the ecole hoteliere de Lausanne By the way. We are part of the eth study with Healthferm ❤️

Charakteristische Eigenschaften

Its 159 years old. We brought it back from berlin and mixed it with another sourdough starter. Its slighly tangyiness due to the acetic acids that are produced when using it. It smells very distinctively, reminding older rye varieties.. the ph level always is at 4-4.5 ❤️ Sourdough made with Tumminia flour offers a distinctive taste. Its flavor profile is a harmonious blend of nuttiness

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Tumminia
50% Water

Zutaten für die Auffrischung

See above. Equal parts tumminia & water Thorough mixing with special mixer Fermentation chamber Usage as % of pizza dough

Aufarbeitung

1. we feed our sourdough starter in equal parts water and flour 2. when feeding aulus we use Tumminia flour. Tumminia is an ancient grain variety from sicily . Due to its higher sugar levels its optimal for our purposes. 3. when using aulus for pur dough making - we double it at a controled temperature of 22 degrees for 6-8 hours in pur fermentation chamber. 4. we also measure ph of dough & sta

50% Tumminia 50% Water

Ergebnis

Pizza

Easy. Its the heart of the restaurant. We love everything around the cratmanship of pizza baking

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