Zante recipe

Zante

Mogi das Cruzes, Brasil
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Impressão
Massa mãe perfeita

Idade

4anos
Cor

País de origem Brasil

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

95%
5%
Líquido Farinha Outro
Zante

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

Me and my wife love the breads from italy and Copenhagen but in Brazil is very hard to find. So I studied a lot and made Zante my Levain. Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough.

Características

Zante is an island in greece that I love too much as well the food they have there. Inspiring me to give his name for my sourdough. Zante has an acid and sour flavor giving the breads a particular identity

Sabor

Zante top shot
Zante jar shot
Zante front shot
Zante rising shot

Receita

Ingredientes iniciais

  • 5% Rye
  • 55% Wheat
  • 40% Water

Ingredientes para alimentar

  • 40% Water
  • 55% Wheat
  • 5% Rye
1
I add water to my starter, mix it very well
40% Water
2
Add rye flour and wheat flour and mix them
55% Wheat
3
Add rye to give power
5% Rye

Método de trabalho

1
For power and to make Zante mote strong I use it to feed.
5% Rye
2
Basic ingredient to feed my sourdough. Always try to provide a good quality flour with high percentage of protein.
55% Wheat
3
Another basic ingredient. Always looking for fresh water. With neutral PH and temperarure between 25-30 Celsius degrees.
40% Water

Result

Breads

I made some kinds of breads, focaccias and tortanos. As well some creps and pancaques with discard of Zante.
Zante Breads first overview
Zante Breads second overview
Zante Breads first slice
Zante Breads second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

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