Edad
4Años
Color
Country of origin Italia
sabor
& aroma
Mezcla
38%
47%
15%
Líquida
Harina
Otros
Superbo
desde 2020
The necessity to create something healthy, because our culture is important. Italian people eat a lot of products made with yeasts, even my family, so I decided to create the sourdough to keep my products good and light.
Características
The impression that this sourdough gave to me is the massive fermentation it tooks from the first days. I was so scared, but when I had the first chance to try it with my pizza, the taste was amazing. There wasn't acetic taste, smells were so grateful. It's amazing.
gusto
Receta
Ingredientes de partida
- 50g Raisin
- 120g Water
- 100g Manitoba flour
- 50g "0"flour
ingredientes de alimentación
- 200g Sourdough
- 200g "0" flour
- 100g Water
1
My feeding is made every 24h with 2 parts of sourdough, 2 parts of "0" flour and 1 part of water
200g Sourdough
200g "0" flour
100g Water
método de trabajo
1
Preparing a starter with blended raisin, water and 2 different flours, Manitoba and "0"
50g Raisin
120g Water
100g Manitoba flour
50g "0"flour
Result
Pizza Margherita
Pizza Margherita made with 20% of sourdough, San Marzano tomatoes, fresh mozzarella, grana cheese, basil and EVO oil