Lillievito recipe

Lillievito

London, Reino Unido
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Masa madre perfecta

Edad

106Años
Color

Country of origin Reino Unido

sabor
& aroma

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  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

40%
60%
Líquida Harina Otros
Lillievito

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desde 1918

to keep my family baking tradition alive

Características

The original starter was born in Sardinia more than 100 years ago and the mother sourdough has been passed through three generations in my family ever since. My auntie gave me a sample which I brought with me to London in January 2018. "Lillievito" has a slight delicate prosecco scent and it doubles in volume in approx 4 hrs!

gusto

Lillievito jar shot

Receta

Ingredientes de partida

  • 40% Water
  • 60% Flour

ingredientes de alimentación

  • 100g Mother
  • 60g Water
  • 80g White strong flour
1
Remove the mother from fridge and equilibrate to room temperature for a couple of hrs
100g Mother
2
add water and mix in a bowl until homogeneous
60g Water
3
Add white strong flour and mix until a smooth dough
80g White strong flour

método de trabajo

1
Unknown
40% Water 60% Flour
Made this sourdough
Saad Lievito Madre KW

Result

pizza, civraxu e coccoi

Left-sourdough pizza Middle -Durum wheat loaf (civraxu) Right -Durum wheat sardinian decorated bread (coccoi)
Lillievito pizza, civraxu e coccoi first overview
Lillievito pizza, civraxu e coccoi second overview
Lillievito pizza, civraxu e coccoi first slice
Lillievito pizza, civraxu e coccoi second slice

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