Campania recipe

Campania

San Agata, Italy
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Perfect sourdough
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Age

107Years
Color

Country of origin Italy

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Campania

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Since 1918

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

Characteristics

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

Taste & flavour

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

Recipe

Starting ingredients

  • 300g Water
  • 300g Flour

Feeding ingredients

  • 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

Working method

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

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Comments

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.