![Claudio recipe](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_claudio_top.jpg?itok=BS9jx0cF)
Mixture
50%
50%
Liquid
Flour
Other
Claudio
Since 2017
Lack of good bread you can buy.
Characteristics
Very active pure wheat sourdough with strong activity for great volume bread.
Taste & flavour
![Claudio top shot](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_claudio_top_0.jpg?itok=eQMgvJ2A)
![Claudio jar shot](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_claudio_jar.jpg?itok=_PuQKMWI)
![Claudio front shot](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_claudio_top.jpg?itok=BS9jx0cF)
Recipe
Starting ingredients
- 100g Wheat flour
- 100g Water
Feeding ingredients
- 20g Starter
- 100g Water
- 100g Wheat flour
1
Mix starter, lukewarm water and flour and put it to 28°C for about 8 hours until it reaches the peak. Use chef for baking at peak and keep starter in the fridge for next use.
20g Starter
100g Water
100g Wheat flour
Working method
1
Start from lukewarm water and flour. Put it to 28°C for about 8 hours till it reaches it's peak. Repeat feeding procedure multiple times, until activity is strong enough (double volume at peak).
100g Wheat flour
100g Water
Result
Wheat bread
Round loaf
![Claudio Wheat bread first overview](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_claudio_wheat_bread_entirely.jpg?itok=OgWYfKVp)
Comments
I share it with other bakers.