In primo piano
Età
7Anni
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Acidello
dal 2017
in Castelvetrano we made a special braad "Pane Nero di Castelvetrano". is made with a Sicilian grains "Tumminia" that give a particular tast at bread. the original recipe provides to make it only with natural yeast. So, I continue with this tradition making this bread like origin.
Caratteristiche
.
Sapore e aroma
Ricetta
Ingredienti di partenza
- Cup Flower
Ingredienti per il rinfresco
1
for 10 days I repeted to feedings my Acidello each 24 hours with 1 cup (240 gr) of flower and 3/4 cup of water.
Metodo di lavorazione
1
I start with 1 cup of flower provided by Puratos (Epistar Tradition Francaise) and 1 cup of filtered tap water. I mixed all with my hand until the flower was completely incorporeted.
Cup Flower