Âge
6Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
40%
60%
Liquide
Farine
Autres
Giulia
Depuis 2018
I wanted to eat authentically Italian breads, pasticceria and pizza - being a foodblogger who is specialised in Italian and French Food.
Caractéristiques
My Pasta madre is a very reliable little person that smells gorgeously of the old Italian flour type she is fed on. She pushes every dough reliably and amazingly. I love her very much because she always forgives me if I have forgotten to feed her. After one or two dinners, she produces the most marvellous alveoles again.
Goût et saveur
Recette
Ingrédients de base
- 55g 50g
- 125g Pasta madre
- 125g Senatore cappelli flour
Ingrédients pour nourrir le levain
- 125g Pasta madre
- 125g Senatore cappelli durum wheat
- 55g Yeast water
1
Refresh my yeast water: 1 l tab water, 2 table spoons of brown organic sugar, 2 spoons of sundried organic cherry tomatoes from Sicily. Let ferment for 3 hours at 31 degrees Celsius. Put in fridge and let rest for 24 hours. Mix 125 grams of Giulia Pasta madre without 124 g of organic stone-milled Senatore Cappelli durum wheat and 55 grams of yeast water. Knead together until homogeneous - 3 hrs 31
125g Pasta madre
125g Senatore cappelli durum wheat
55g Yeast water
Méthode de travail
1
I use piemontese stone-milled organic Senatore Cappelli flour and ferment water. Twice -sometimes three times a week, I weigh about 125g of my Pasta madre and mix it with the Same amount of flour and 50g of ferment water from the fridge. The ferment water is refreshed with brown sugar and sundries tomatoes from Sicily two days prior to refreshing the pasta madre and stored in the fridge until used
55g 50g
125g Pasta madre
125g Senatore cappelli flour
Result
Italian bakes
Pizza, focaccia, ciabatta, baguettes, cskes
Commentaires
Hope you like Giulia‘s story
Hope you like my Giulia