i started to work in the bakery area, andand I became interested almost immediately in artisan bakery, especially the development of flavors through sourdough.

Charakteristische Eigenschaften

maintains a sweet and aged flavor, when used specifically in Neapolitan pizza, it has a taste quite similar to nuts, slightly acidic and somewhat sweet.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

3 parts to 1 white flour and whole wheat flour the first days half homemade yogurt and half fermented pineapple water. after one week feed with both flours and water in the same proportion, leaving the yogurt and fermented water limited to once a week.

Aufarbeitung

ingredients pineapple peel water whole wheat flour white flour yogurt raisins

first day mix both flours, 1 part yogurt and 1 part pineapple water. to make 80% hydration.

second day feeding, same procedure, same measurement

third day feeding, same procedure, same measurement

add the raisins, the flours and only the fermented pineapple water.

then it is fed with water and flour, and once a week fermented pineapple water and yogurt are added to keep it active.

Ergebnis

pizza napoletana

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