The necessity to create something healthy, because our culture is important. Italian people eat a lot of products made with yeasts, even my family, so I decided to create the sourdough to keep my products good and light.

특징

The impression that this sourdough gave to me is the massive fermentation it tooks from the first days. I was so scared, but when I had the first chance to try it with my pizza, the taste was amazing. There wasn't acetic taste, smells were so grateful. It's amazing.

점도

맛과 풍미

레시피

시작하는 원료

50g Raisin
120g Water
100g Manitoba flour
50g "0"flour

먹이재료

200g Sourdough
200g "0" flour
100g Water

My feeding is made every 24h with 2 parts of sourdough, 2 parts of "0" flour and 1 part of water

200g Sourdough 200g "0" flour 100g Water

작업방식

Preparing a starter with blended raisin, water and 2 different flours, Manitoba and "0"

50g Raisin 120g Water 100g Manitoba flour 50g "0"flour

Result

Pizza Margherita

Pizza Margherita made with 20% of sourdough, San Marzano tomatoes, fresh mozzarella, grana cheese, basil and EVO oil

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