Pacini5000 recipe

Pacini5000

são paulo, Brasile
Mostra sulla mappa
Stampa
Lievito madre perfetto

Età

12Anni
Colore

Paese di origine Brasile

Taste
& Flavour

Asia
Australia
Albania
Africa
Europa
Nord America
Sud America

nel mondo

  • 3003 lieviti madre
  • 111 paesi
  • 2506 città

Miscela

42%
42%
16%
Liquido Farina Altro
Pacini5000

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2013

I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.

Caratteristiche

After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.

Sapore e aroma

Pacini5000 top shot
Pacini5000 jar shot
Pacini5000 front shot
Pacini5000 rising shot

Ricetta

Ingredienti di partenza

  • 10g Water
  • 10g Wheat flour t-65
  • 2g Spineaple
  • 2g Raisin

Ingredienti per il rinfresco

  • 100% Water
  • 200% Flower
  • 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater

Metodo di lavorazione

1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin

Result

Breads

Exclusive for breads !!
Pacini5000 Breads first overview
Pacini5000 Breads second overview
Pacini5000 Breads first slice
Pacini5000 Breads second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti

Glauco Pacini

I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!