Pacini5000 recipe

Pacini5000

são paulo, Brasil
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Impressão
Massa mãe perfeita

Idade

11anos
Cor

País de origem Brasil

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

42%
42%
16%
Líquido Farinha Outro
Pacini5000

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2013

I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.

Características

After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.

Sabor

Pacini5000 top shot
Pacini5000 jar shot
Pacini5000 front shot
Pacini5000 rising shot

Receita

Ingredientes iniciais

  • 10g Water
  • 10g Wheat flour t-65
  • 2g Spineaple
  • 2g Raisin

Ingredientes para alimentar

  • 100% Water
  • 200% Flower
  • 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater

Método de trabalho

1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin

Result

Breads

Exclusive for breads !!
Pacini5000 Breads first overview
Pacini5000 Breads second overview
Pacini5000 Breads first slice
Pacini5000 Breads second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

Glauco Pacini

I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!