Âge
4Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
40%
40%
20%
Liquide
Farine
Autres
Enrico
Depuis 2020
I am a baker and recipe developer. I decided to start baking sourdough to expand my knowledge and baking portfolio.
Caractéristiques
Enrico is very active. It forms amazing bubbles when its rising. It has a cerealy fruitty smell and it rises my loafs like a champ.
Goût et saveur
Recette
Ingrédients de base
- 50% Starter
- 100% Whole wheat flour
- 100% Water
Ingrédients pour nourrir le levain
1
Méthode de travail
1
For my typical feeding I just leave 20 g of starter in my jar, to minimize waste. When I know I’ll actually bake with it, I’ll increase the starter to 50 g (I typically just bake 1 loaf at the time, but I adjust accordingly if baking more than one).
50% Starter
2
I add 40 g of organic italian whole wheat flour (integrale)
100% Whole wheat flour
3
I add 40 g of filtered water, and sometimes a splash more by eye to make it less dry
100% Water
Result
Seeded sourdough
50% bread flour, 30% whole wheat, 20% spelt
Laminated with black and white sesame seeds and sunflower seed
Pancakes
