나이
7년
색
원산지 Belgium
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Giuseppe
2017 이후
Visiting Panettone day shop in Italy
특징
Giuseppe is born 13.04.2017 started as liquid starter but soon he became stiff Lievito Madre to be used for Panettone production. He got name to honour our teacher Giuseppe which is well knowns Italian technologist from Venice specialised in all kind of sourdough.
맛과 풍미
레시피
시작하는 원료
먹이재료
- g 100
- g 150
- g 55
1
100g mature sourdough (tap water we need this bacteria)
g 100
2
150g flour (15g protein)- Panettone Z flour
g 150
3
Tap water - had bad experience with bottled water learned that sourdough need all bacteria from tap water.
g 55
작업방식
1
Started with fermented apple
Result
Panettone
