Miscela

50%
50%
Liquido Farina Altro
LoreMar

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2019

Healthier instead of chemical yeast. Tastes better. Quality bread

Caratteristiche

We dont throw away any sourdough in any process. We use Water without chlorine and strengh flour.

Sapore e aroma

LoreMar top shot
LoreMar jar shot
LoreMar front shot
LoreMar rising shot

Ricetta

Ingredienti di partenza

  • 50% Flour
  • 50% Water

Ingredienti per il rinfresco

  • 50% Strengh flour
  • 50% Water
1
Take the sourdough out of the refrigerador at least 8 hours before use it. Feed with Water (without chlorine) and strengh (superfine soft wheat flour) flour 50/50.
50% Strengh flour 50% Water

Metodo di lavorazione

1
Mix Water (without chlorine) and flour, put it in a jar with a cloth on the top, so air can get in and out. Rest for 48 hours y feed with Water and flour 50/50. Rest for 48 hours and add Water and flour. 24 hours later, feed again with 25g of Water and 50g of flour. Rest for 24 hours and feed with 25g of Water and 65 of flour. Rest for 24 hours and feed with 20g of Water and 60 of flour...
50% Flour 50% Water

Result

Sweet chocolate bread

Chocolate chips buns
LoreMar Sweet chocolate bread first overview

Pizza

LoreMar Pizza first overview
LoreMar Pizza second overview

White bread

Simple bread
LoreMar White bread first overview
LoreMar White bread second overview
LoreMar White bread first slice
LoreMar White bread second slice

Oregano bread

LoreMar Oregano bread first overview
LoreMar Oregano bread second overview
LoreMar Oregano bread first slice

Cinnamon bread

LoreMar Cinnamon bread first overview

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca