Âge
12Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
40%
60%
Liquide
Farine
Autres
Pantalaimon
Depuis 2012
I live bread but I kept having a bloated feeling after eating so I decided to try it out.
Caractéristiques
Local ingredients. The summer bread is different from the winter on.
Goût et saveur
Recette
Ingrédients de base
- 60% Flour
- 40% Water
Ingrédients pour nourrir le levain
1
I discard the top part of the flour by using it for making bread. I use a flour mix from my local mill,and cooled boiled water. I mix the 3 ingredients and keep the starter outfor 6 to 8 hours depending on the temperature. Summer times even 4 hours.
I then keep in the fridge and feed as needed. Minimum 2 times a week.
Méthode de travail
1
Flour- I use a mix from my local Mill which includes local grains.
Water I keep cooled boiled water which I use for my liquid
Mixed these two ingredients. I discarded and fed the starter everyday for 10 days.
60% Flour
40% Water