Massa mãe perfeita
Idade
106anos
Cor
País de origem Reino Unido
Taste
& Flavour
Mistura
40%
60%
Líquido
Farinha
Outro
Lillievito
desde 1918
to keep my family baking tradition alive
Características
The original starter was born in Sardinia more than 100 years ago and the mother sourdough has been passed through three generations in my family ever since. My auntie gave me a sample which I brought with me to London in January 2018. "Lillievito" has a slight delicate prosecco scent and it doubles in volume in approx 4 hrs!
Sabor
Receita
Ingredientes iniciais
- 40% Water
- 60% Flour
Ingredientes para alimentar
- 100g Mother
- 60g Water
- 80g White strong flour
1
Remove the mother from fridge and equilibrate to room temperature for a couple of hrs
100g Mother
2
add water and mix in a bowl until homogeneous
60g Water
3
Add white strong flour and mix until a smooth dough
80g White strong flour
Método de trabalho
1
Unknown
40% Water
60% Flour
Saad Lievito Madre KWResult
pizza, civraxu e coccoi
Left-sourdough pizza
Middle -Durum wheat loaf (civraxu)
Right -Durum wheat sardinian decorated bread (coccoi)
