A la une
Âge
7Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Acidello
Depuis 2017
in Castelvetrano we made a special braad "Pane Nero di Castelvetrano". is made with a Sicilian grains "Tumminia" that give a particular tast at bread. the original recipe provides to make it only with natural yeast. So, I continue with this tradition making this bread like origin.
Caractéristiques
.
Goût et saveur
Recette
Ingrédients de base
- Cup Flower
Ingrédients pour nourrir le levain
1
for 10 days I repeted to feedings my Acidello each 24 hours with 1 cup (240 gr) of flower and 3/4 cup of water.
Méthode de travail
1
I start with 1 cup of flower provided by Puratos (Epistar Tradition Francaise) and 1 cup of filtered tap water. I mixed all with my hand until the flower was completely incorporeted.
Cup Flower