나이
14년
색
원산지 Italy
맛과 풍미
혼합물
75%
25%
액체(리퀴드)
밀가루
기타
madre
2010 이후
i want to make panettone and other leavened sweet and salt product whitout yeast
특징
my sourdough is very versatile because ferments 5 times every day: three times at 26° and one time at 17°. It is not too acid, it smells of fruit, wine and the flavor is balanced
맛과 풍미
레시피
시작하는 원료
- 50% Apple
- 50% Water
- 69% Fine wheat flour
- 31% Water
먹이재료
- 40% Fine wheat flour
- 20% Water
- 40% Sourdough
1
40% Fine wheat flour
20% Water
40% Sourdough
작업방식
1
i mix whole apple with water and left at 30° up to fermentation
50% Apple
50% Water
2
i mixed the ferment with wheat flour, water and left at 30° up to triple
69% Fine wheat flour
31% Water
Result
panettone
dolce tipico italiano del periodo natalizio
PANE VESTINO
this is made only with Solina flour, sourdough, water and salt. Solina is a typical wheat that grows in the mountains
Figlio dei Fiori
this is made with over 2000 variety of wheat. I use "miscuglio" flour type 2 from Collecorvino (abruzzo)
