Miscela

Unknown
Liquido Farina Altro
Paulinia

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dal 2012

I was searching for a better bread when I moved to Brazil 8 years ago, where the bread is too much industrialized. Also, i am passionate about food production, so i enrolled in a deep searching in local bakeries and in my University. There, i joined up with a team of Senior lab assistants from Food and Agriculture Minister (MAPA), a Senior pHD Teacher and a pHD student who conducted this paper.

Caratteristiche

This is the first sourdough studied in Brazil. It's made out of Native Brazilian organic wheat flour, witch is the most used in local organic bakeries. Our team conducted a scientific trial and we end up some interesting results. Here is the link to our work recently published in the scientific paper magazine "European Food Research and Technology": https://rdcu.be/bi7Ry

Sapore e aroma

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

1

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