My grandmother is italian and she always talks about "la madre" back in Italy, so I decided Iwanted to try it and since the first time I tasted it Ifell in love with the depth of flavor this starter adds.

Charakteristische Eigenschaften

This starter has a nice balance between lactic acidity and untcuosity, adds moisture and great holes to the crumb and a beautiful golden crust. its flavor is acidic and packed with umami.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
110% Water
50% Fine Rye Flour
100% Bread
110% Water

Zutaten für die Auffrischung

100% Bread
110% Water

Weight 210 grams of the starter then add 100 grams of bread flour and 110 grams of bottled water. let rest out of the fridge for about 6 hours, then close the lid ant put it back in the fridge.

100% Bread 110% Water

Aufarbeitung

Start with bread flour 50% 50% rye flour and 110% bottled water, mix and let sit covered with cheesecloth 24 hours.

50% Flour 110% Water 50% Fine Rye Flour

Remove half the mixture an add the same amount based on the same percentages, 100% bread flour 110% bottled water. without the rye flour.

100% Bread 110% Water

Repeat step 2 until day 6

Ergebnis

Pain Bordelais

Thus is a bread made with medium hydration with irregular crumb and a golden crust, a little acidic and salty.

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