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Giuseppe

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desde 2017

Visiting Panettone day shop in Italy

Características

Giuseppe is born 13.04.2017 started as liquid starter but soon he became stiff Lievito Madre to be used for Panettone production. He got name to honour our teacher Giuseppe which is well knowns Italian technologist from Venice specialised in all kind of sourdough.

gusto

Giuseppe  top shot
Giuseppe  jar shot
Giuseppe  front shot
Giuseppe  rising shot

Receta

Ingredientes de partida

ingredientes de alimentación

  • g 100
  • g 150
  • g 55
1
100g mature sourdough (tap water we need this bacteria)
g 100
2
150g flour (15g protein)- Panettone Z flour
g 150
3
Tap water - had bad experience with bottled water learned that sourdough need all bacteria from tap water.
g 55

método de trabajo

1
Started with fermented apple

Result

Panettone
Giuseppe   first overview
Giuseppe   second overview
Giuseppe   first slice
Giuseppe   second slice

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