Spirito recipe

Spirito

Astoria, Estados Unidos
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Impressão
Massa mãe perfeita

Idade

17anos
Cor

País de origem Estados Unidos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

50%
50%
Líquido Farinha Outro
Spirito

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2007

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.

Características

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.

Sabor

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

Receita

Ingredientes iniciais

  • 100% Water
  • 100% Flour

Ingredientes para alimentar

  • 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

Método de trabalho

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 sua Fermentação Natural para o futuro

Create your own Explore sourdough library

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