완벽한 사워도우

혼합물

95%
5%
액체(리퀴드) 밀가루 기타
Zante

Preserve your sourdough for the future

Create your own Explore sourdough library

2020 이후

Me and my wife love the breads from italy and Copenhagen but in Brazil is very hard to find. So I studied a lot and made Zante my Levain. Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough.

특징

Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough. Zante has an acid and sour flavor giving the breads a particular identity

맛과 풍미

Zante top shot
Zante jar shot
Zante front shot
Zante rising shot

레시피

시작하는 원료

  • 5% Rye
  • 55% Wheat
  • 40% Water

먹이재료

  • 40% Water
  • 55% Wheat
  • 5% Rye
1
I add water to my starter, mix it very well
40% Water
2
Add rye flour and wheat flour and mix them
55% Wheat
3
Add rye to give power
5% Rye

작업방식

1
For power and to make Zante mote strong I use it to feed.
5% Rye
2
Basic ingredient to feed my sourdough. Always try to provide a good quality flour with high percentage of protein.
55% Wheat
3
Another basic ingredient. Always looking for fresh water. With neutral PH and temperarure between 25-30 Celsius degrees.
40% Water

Result

Breads

I made some kinds of breads, focaccias and tortanos. As well some creps and pancaques with discard of Zante.
Zante Breads first overview
Zante Breads second overview
Zante Breads first slice
Zante Breads second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견