Campania recipe

Campania

San Agata, Itália
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Impressão
Massa mãe perfeita
Destaque

Idade

106anos
Cor

País de origem Itália

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
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América do Sul

no mundo

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Mistura

50%
50%
Líquido Farinha Outro
Campania

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 1918

I was missing the good bread I grew up on in NY

Características

Brought back from the Campania Region of Italy. Over 300 years old.

Sabor

Campania top shot
Campania jar shot
Campania front shot
Campania rising shot

Receita

Ingredientes iniciais

  • 300g Water
  • 300g Flour

Ingredientes para alimentar

  • 300g Water
  • 300g Flour
1
I Feed after use and leave at room temperature for 4 hours before moving into fridge
300g Water 300g Flour

Método de trabalho

1
It is fed every other day equal parts of unbleached high protein flour and water.
300g Water 300g Flour

Result

Baguettes

med crust sort holey crumb
Campania Baguettes first overview
Campania Baguettes second overview
Campania Baguettes first slice
Campania Baguettes second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

Joe Lovallo

Very mild sourdough flavor although very strong activity

Joe Lovallo

Brought back from Italy 6 years ago and it was over 300 years old at the time.