Perfekter Sauerteig
Alter
4Jahre
Farbe
Ursprungsland Italien
Geschmack
und Aroma
Mischung
38%
47%
15%
Flüssigkeit
Mehl
Weitere
Zuzzolo (Zazzles)
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
In Covid-19 time my brother and I decided to try baking sourdough. It's a kind of magic!
Charakteristische Eigenschaften
Zuzzolo (Zazzles) was born in Florence in April 2020. It is a young sourdough but it is very lively. It has a delicate scent that goes very well with brioches. It is refreshed with organic flours (either 00 flour or spelt flour). Tuscan-type bread with Zuzzolo is pure poetry.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Raisins
- 50g Flour 0 type
- 120g Water
- 100g Manitoba flour
Zutaten für die Auffrischung
- 100g Sourdough
- 50g Water
- 100g Organic flour
1
Blending water and sourdough (left 2 hours at room temperature). Add flour. Mix as long as needed. Leave at room temperature 2 hours and then put Zuzzolo's jar in the fridge.
100g Sourdough
50g Water
100g Organic flour
Aufarbeitung
1
Mincing raisins and blendind with water. Add 0 flour and Manitoba flour. Mix in a bowl. Put the starter in a jar (covered with a gauze) at room temperature. Make 1st refresh after 48 h.
50g Raisins
50g Flour 0 type
120g Water
100g Manitoba flour
Ergebnis
As Zuzzolo works...
Brioches, cookies, Tuscan bread, pizza or grissini: it's time to bake!
