Sweet aroma. Hints of yoghurt, grass, and honey. The stone milled flour used to feed it yields a sweeter flavour and mild acidic notes. The whole grain also hastens the fermentation- young starter ready to use after 2-2.5 hours.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Red fife
80% Water

Zutaten für die Auffrischung

Tita is maintained at 80% hydration and fed with stone-milled flour- organic whole grain Red Fife (a Canadian heritage flour). We believe that the hydration and flour we use to feed it produce a starter that is not overly acidic and has hints of yoghurt, grass, honey.

Aufarbeitung

Tita is used for naturally leavened sourdough loaves. In our bakery, we consider it as the mother. From it we use to make sweet levain for our enriched dough like brioche. Moreover, another levain was born from Tita- Tito. Tito is a pasta madre (stiff starter) specifically trained for panettone/colomba production.

100% Red fife 80% Water

Ergebnis

100% Whole Grain Loaves

Spelt and Hard Red

100% Whole Grain Brioche

Einkorn, Red Fife, Spelt

100% Whole Grain Croissant

Hard Red and Red Fife Poolish made with red fife

100% Rye

Whole grain rye. Seeded with pumpkin, sunflower, and sweetened with maple

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