Âge
4Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Pier
Depuis 2020
i started to work in the bakery area, andand I became interested almost immediately in artisan bakery, especially the development of flavors through sourdough.
Caractéristiques
maintains a sweet and aged flavor, when used specifically in Neapolitan pizza, it has a taste quite similar to nuts, slightly acidic and somewhat sweet.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
3 parts to 1 white flour and whole wheat flour
the first days half homemade yogurt and half fermented pineapple water.
after one week feed with both flours and water in the same proportion, leaving the yogurt and fermented water limited to once a week.
Méthode de travail
1
ingredients
pineapple peel water
whole wheat flour
white flour
yogurt
raisins
2
first day mix both flours, 1 part yogurt and 1 part pineapple water. to make 80% hydration.
3
second day feeding, same procedure, same measurement
4
third day feeding, same procedure, same measurement
5
add the raisins, the flours and only the fermented pineapple water.
6
then it is fed with water and flour, and once a week fermented pineapple water and yogurt are added to keep it active.