Âge
11Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
18%
41%
41%
Liquide
Farine
Autres
La bestia
Depuis 2013
Cutriosity and a friend of mine
Caractéristiques
I used to feed my starter witho whole wheat flour. But now i prefer a more strong flour like Manitoba, p/l 0,55 W 380 at a 45% of water. I usually keep it in the fridge and refresh twice a week
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
- 45% Water
- 100% Old starter
Ingrédients pour nourrir le levain
- 100% Manitoba flour
- 100% Water
1
Add water to old starter and mix, then i Add the flour and mix
100% Manitoba flour
100% Water
Méthode de travail
1
Mild acidity, cream colour, it's a bit slow and it doesn't offer big holes but great flavour and strenght
100% Flour
45% Water
100% Old starter
Result
Pizza
Bread
Panettone
