Spirito recipe

Spirito

Astoria, Stati Uniti d'America
Mostra sulla mappa
Stampa
Lievito madre perfetto

Età

18Anni
Colore

Paese di origine Stati Uniti d'America

Taste
& Flavour

Asia
Australia
Albania
Africa
Europa
Nord America
Sud America

nel mondo

  • 3029 lieviti madre
  • 112 paesi
  • 2519 città

Miscela

50%
50%
Liquido Farina Altro
Spirito

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dal 2007

I created my first starter in the 80s when reading Nancy Silverton. I gave it up after a move because the method was too wasteful. A friend taught me a new method.

Caratteristiche

It is very healthy and responds quickly to our needs. I alternate flours depending on what I am making and how quickly I want it to wake up.

Sapore e aroma

Spirito top shot
Spirito jar shot
Spirito front shot
Spirito rising shot

Ricetta

Ingredienti di partenza

  • 100% Water
  • 100% Flour

Ingredienti per il rinfresco

  • 100% Flour
1
I keep my starter at 100% hydration. I feed it when I need to use it or just to refresh it. It lives in the refrigerator while waiting for us.
100% Flour

Metodo di lavorazione

1
Flour Water At will I use high extraction flour, all purpose, and rye flours.
100% Water 100% Flour

Result

Ciabatta

Brioche.
Spirito Ciabatta first overview
Spirito Ciabatta second overview
Spirito Ciabatta first slice
Spirito Ciabatta second slice

Mild Tartine Bread

Low percentage of whole grain used in this loaf.
Spirito Mild Tartine Bread first overview
Spirito Mild Tartine Bread second overview
Spirito Mild Tartine Bread first slice
Spirito Mild Tartine Bread second slice

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