Età
8Anni
Colore
Paese di origine Svizzera
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
AULUS
dal 2016
Our love for more sustainable food systems and my studies at the ecole hoteliere de Lausanne By the way. We are part of the eth study with Healthferm ❤️
Caratteristiche
Its 159 years old. We brought it back from berlin and mixed it with another sourdough starter. Its slighly tangyiness due to the acetic acids that are produced when using it. It smells very distinctively, reminding older rye varieties.. the ph level always is at 4-4.5 ❤️ Sourdough made with Tumminia flour offers a distinctive taste. Its flavor profile is a harmonious blend of nuttiness
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Tumminia
- 50% Water
Ingredienti per il rinfresco
1
See above.
Equal parts tumminia & water
Thorough mixing with special mixer
Fermentation chamber
Usage as % of pizza dough
Metodo di lavorazione
1
1. we feed our sourdough starter in equal parts water and flour
2. when feeding aulus we use Tumminia flour. Tumminia is an ancient grain variety from sicily . Due to its higher sugar levels its optimal for our purposes.
3. when using aulus for pur dough making - we double it at a controled temperature of 22 degrees for 6-8 hours in pur fermentation chamber.
4. we also measure ph of dough & sta
50% Tumminia
50% Water
Result
Pizza
Easy. Its the heart of the restaurant. We love everything around the cratmanship of pizza baking
