Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Polo, un bon compagnon
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Looking at the passion of colleagues and friends, I've decided to start baking sourdough and the results are great in pizza
Charakteristische Eigenschaften
Fermentation is relatively slow, but flavour is amazing, very lactic and fruity. Really low in acidity
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20% Vitus
- 30% Water
- 50% Organic spelt flour from moulin d'hollange
Zutaten für die Auffrischung
- 33% Polo, un bon compagnon
- 33% Water
- 33% Stone milled organic wheat flour
1
I'm using a stone milled organic wheat flour from La ferme Baré in Balâtre, 10 km from my house. 2 feedings of 4 hours each before using it
33% Polo, un bon compagnon
33% Water
33% Stone milled organic wheat flour
Aufarbeitung
1
Started from Vitus #101 in the library, I' used an organic spelt flour from Moulin d'Hollange
20% Vitus
30% Water
50% Organic spelt flour from moulin d'hollange
Ergebnis
Pizzas and our daily breads
Home pizzas made following the inspiration and kids wishes
Kommentare
Very nice Bernard! When do you sample the pizza?