Luca doesn't get overly excited too often but you can still count on it working as expected when starting a dough. This one is not in very frequent use but it always survives like a champion when chilled, usually doesn't even take too long to wake it up after a good rest.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

60% Wheat
20% Spelt
10% Rye
2% Barley
2% Oat
2% Rice
2% Corn
2% Spelt wheat

Zutaten für die Auffrischung

100g Starter
200g Water
180g Wheat
20g Rye

Luca is being fed with either wheat or wheat-spelt mixture with a dash of rye to give it some balls. He enjoys tepid or room temperature tap water

100g Starter 200g Water 180g Wheat 20g Rye

Aufarbeitung

Luca was created with water, wheat and rye. Since being born he's had a taste of so many flours in different types of breads; it looks like anything goes with this little fella. Although not completely immune to changes in our routines, he rarely needs major persuasion to do what you want. If you find it not delivering, though, it should be all cool to just let it sit tight and give it a warm hug

60% Wheat 20% Spelt 10% Rye 2% Barley 2% Oat 2% Rice 2% Corn 2% Spelt wheat

Ergebnis

Bread

Unlimited types

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