Levain parfait
Âge
9Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Alta
Depuis 2015
I have passion for baking and was lucky enough to bake on my weekends at home with my mother. I then decided to become a baker. This sourdough originates from Altamura Italy, where I was lucky enough to make some beautiful sourdoughs!
Caractéristiques
My sourdough is actually very unique as it travels with me all over the world and it has children in many countries and is a pleasure to make bread with.
Goût et saveur
Recette
Ingrédients de base
- 100g Semolina
- 100g Water
Ingrédients pour nourrir le levain
- 100g Semolina
- 100g Water
- 100g Alta
1
I feed my sourdough with equal parts water and flour. I feed it 8hours before I wish to bake with it. As I travel often I usually feed 4 times in 8h breaks before using.
100g Semolina
100g Water
100g Alta
Méthode de travail
1
. My sourdough originates from Altamura in Italy.
It is made with special Italian semolina flour.
Mix the ingredients well and leave outside for 8hours between refreshments.
100g Semolina
100g Water
Result
Just like Altamura
Group 1
Fine Semolina Flour 50 %
Organic Wheat Flour 50%
Water 70%
Group 2
Sourdough "Alta" 20%
Salt 2%
Honey
