Zante recipe

Zante

Mogi das Cruzes, Brésil
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Levain parfait

Âge

4Ans
Couleur

Pays d'origine Brésil

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

95%
5%
Liquide Farine Autres
Zante

Préserver votre levain pour le futur

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Depuis 2020

Me and my wife love the breads from italy and Copenhagen but in Brazil is very hard to find. So I studied a lot and made Zante my Levain. Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough.

Caractéristiques

Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough. Zante has an acid and sour flavor giving the breads a particular identity

Goût et saveur

Zante top shot
Zante jar shot
Zante front shot
Zante rising shot

Recette

Ingrédients de base

  • 5% Rye
  • 55% Wheat
  • 40% Water

Ingrédients pour nourrir le levain

  • 40% Water
  • 55% Wheat
  • 5% Rye
1
I add water to my starter, mix it very well
40% Water
2
Add rye flour and wheat flour and mix them
55% Wheat
3
Add rye to give power
5% Rye

Méthode de travail

1
For power and to make Zante mote strong I use it to feed.
5% Rye
2
Basic ingredient to feed my sourdough. Always try to provide a good quality flour with high percentage of protein.
55% Wheat
3
Another basic ingredient. Always looking for fresh water. With neutral PH and temperarure between 25-30 Celsius degrees.
40% Water

Result

Breads

I made some kinds of breads, focaccias and tortanos. As well some creps and pancaques with discard of Zante.
Zante Breads first overview
Zante Breads second overview
Zante Breads first slice
Zante Breads second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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