Spirito recipe

Spirito

Astoria, United States
지도에 표시
프린트
완벽한 사워도우

나이

17년
색

원산지 United States

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Spirito

Preserve your sourdough for the future

Create your own Explore sourdough library

2007 이후

I created my first starter in the 80s when reading Nancy Silverton. I gave it up after a move because the method was too wasteful. A friend taught me a new method.

특징

It is very healthy and responds quickly to our needs. I alternate flours depending on what I am making and how quickly I want it to wake up.

맛과 풍미

Spirito top shot
Spirito jar shot
Spirito front shot
Spirito rising shot

레시피

시작하는 원료

  • 100% Water
  • 100% Flour

먹이재료

  • 100% Flour
1
I keep my starter at 100% hydration. I feed it when I need to use it or just to refresh it. It lives in the refrigerator while waiting for us.
100% Flour

작업방식

1
Flour Water At will I use high extraction flour, all purpose, and rye flours.
100% Water 100% Flour

Result

Ciabatta

Brioche.
Spirito Ciabatta first overview
Spirito Ciabatta second overview
Spirito Ciabatta first slice
Spirito Ciabatta second slice

Mild Tartine Bread

Low percentage of whole grain used in this loaf.
Spirito Mild Tartine Bread first overview
Spirito Mild Tartine Bread second overview
Spirito Mild Tartine Bread first slice
Spirito Mild Tartine Bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견