Miscela

50%
50%
Liquido Farina Altro
quarantine

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dal 2020

I am 7th generation baker and this is my new sourdough starter

Caratteristiche

It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!

Sapore e aroma

quarantine jar shot

Ricetta

Ingredienti di partenza

  • 50% Wholemeal Wheat Flour
  • 50% Water

Ingredienti per il rinfresco

  • 50% Wholemeal Wheat Flour
  • 50% Water
  • 50% Durum wheat semolina flour
  • 50% Water
  • 60% Strong wheat bread flour
  • 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour 50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour 50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it. From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour 40% Water

Metodo di lavorazione

1
50% Wholemeal Wheat Flour 50% Water

Result

Bread

quarantine Bread first overview
quarantine Bread second overview

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca