Età
8Anni
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
25%
50%
25%
Liquido
Farina
Altro
Gino
dal 2016
I wanted to improve the quality of my baking and the organolectic chatacteristics of the products
Caratteristiche
After feeding it becomes very active and allows the dough to rise up to 3/4 times the initial volume.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50g Apple
- 50g Water
- 100g Flour
Ingredienti per il rinfresco
1
Mix 100g sourdough with 75g water and 100g wholewheat flour
Metodo di lavorazione
1
Purée the apple
50g Apple
2
Mix with water
50g Water
3
Add flour
100g Flour