Yaşı
7Yıllık
Rengi
Kaynak ülke Belçika
Lezzet
ve Tat
Karışım
Bilinmeyen
Sıvı
Un
Diğer
Giuseppe
2017 'dan beri
Visiting Panettone day shop in Italy
Özellikleri
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.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
Besleme malzemeleri
- 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
Çalışma yöntemi
1
Started with fermented apple
Result
Panettone
