Âge
4Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Vito
Depuis 2020
During the 2020 pandemic shops were running out of yeast and we thought it was the perfect occasion to try out sourdough baking. We were confined therefore we had time to take care of the starting process, keeping an eye on fermentation and experimenting with the sourdough itself.
Caractéristiques
After two weeks from the creation of the started, it became steady and consistently rises in 3-4 hours at room temperature (above 20°C at home). It gives bread a rather fruity, honey-like flavor.
Goût et saveur
Recette
Ingrédients de base
- 100g Type 0 flour
- 100g Water
Ingrédients pour nourrir le levain
- 40% Sourdough
- 40% Manitoba flour
- 20% Water
1
Mix sourdough with the same amount of flour and half its weight in water, until you reach a bread-like consistency
40% Sourdough
40% Manitoba flour
20% Water
2
Let the sourdough rise for 3-4 hours (until it doubles in size) before putting it back into the fridge
Méthode de travail
1
Mix flour with water until you reach a soft consistency
100g Type 0 flour
100g Water
2
Let it rest in an open jar for 24 hours or until you see some fermentation happening