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Liquido Farina Altro
M-Tayebi-IR

Conserva il tuo lievito madre per il futuro

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dal 2022

When I was a child, I lived in the village and while baking bread with my grandmother in the firewood oven, I helped and was interested. And now I work in this field and I am interested in producing bread with sourdough.

Caratteristiche

My starter has been stored in very cold conditions for 2 years and now is fully active and alive. According to the investigation of the culture of the dominant microbial strains of this starter, there were 3 representative strains of the Lactobacillus family (Lactis, Plantarm and Durianis). With this starter, I produce retarder and frozen dough with a lifespan of 7-20 days

Sapore e aroma

M-Tayebi-IR top shot
M-Tayebi-IR jar shot
M-Tayebi-IR front shot

Ricetta

Ingredienti di partenza

  • kg Starter-flour-water

Ingredienti per il rinfresco

  • kg Starter-four-water
1
-first dissolved starter in water. -then added wheat flour and mix 10 min with mixer. -after that rest 1 hour in 24 Degrees Celsius. -move starter to box in 2 Degrees Celsius for two days. -to reach pH=4 and T.T.A=10 is ready to use.
kg Starter-four-water

Metodo di lavorazione

1
starter=30.300 wheat flour=18.500 water=15.200
kg Starter-flour-water

Result

M-Tayebi-IR

I made Rye bread, whole wheat bread, brioche bread, croissant.
M-Tayebi-IR M-Tayebi-IR first overview
M-Tayebi-IR M-Tayebi-IR second overview
M-Tayebi-IR M-Tayebi-IR first slice
M-Tayebi-IR M-Tayebi-IR second slice

I made Multigrain bread, Barbari bread, whole wheat bread, barley bread.
M-Tayebi-IR  first overview
M-Tayebi-IR  second overview
M-Tayebi-IR  first slice
M-Tayebi-IR  second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti

I would like to give my starter as a gift to your library. I'm waiting for you.
Thank you.
Regards-Tayebi.