Âge
14Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
madre
Depuis 2010
i want to make panettone and other leavened sweet and salt product whitout yeast
Caractéristiques
my sourdough is very versatile because ferments 5 times every day: three times at 26° and one time at 17°. It is not too acid, it smells of fruit, wine and the flavor is balanced
Goût et saveur
Recette
Ingrédients de base
- 50% Apple
- 50% Water
- 69% Fine wheat flour
- 31% Water
Ingrédients pour nourrir le levain
- 40% Fine wheat flour
- 20% Water
- 40% Sourdough
1
40% Fine wheat flour
20% Water
40% Sourdough
Méthode de travail
1
i mix whole apple with water and left at 30° up to fermentation
50% Apple
50% Water
2
i mixed the ferment with wheat flour, water and left at 30° up to triple
69% Fine wheat flour
31% Water
Result
panettone
dolce tipico italiano del periodo natalizio
PANE VESTINO
this is made only with Solina flour, sourdough, water and salt. Solina is a typical wheat that grows in the mountains
Figlio dei Fiori
this is made with over 2000 variety of wheat. I use "miscuglio" flour type 2 from Collecorvino (abruzzo)
