Levain parfait
Âge
4Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
95%
5%
Liquide
Farine
Autres
Zante
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
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.
Commentaires
From here to the future