Perfect sourdough
Age
10Years
Color
Country of origin India
Taste
& Flavour
Mixture
56%
44%
Liquid
Flour
Other
Nicoletta
Since 2014
I wanted to bake healthy and flavoursome bread and was tired of eating home made bread that had virtually no taste or texture. I'm also a big fan of the slow food movement - so baking sourdough bread is deeply fulfilling.
Characteristics
Nicoletta is tad more acidic than some of the other starters I have and she normally peaks in about 8 hours is i'm using only APF. She has a pleasantly acidic aroma that is quite distinct compared to the other starters I have.
Taste & flavour
Recipe
Starting ingredients
- 100% All purpose flour
- 100% Water
- 25% Dehydrated starter
Feeding ingredients
- 25% Starter
- 100% Water
- 100% Flour blend
1
1:4:4. That's 25 grams of mother starter with 100 grams of flour blend and 100 grams of water. The flour blend that I use is normally 25% Whole Wheat flour and balance APF.
25% Starter
100% Water
100% Flour blend
Working method
1
A friend, Giacomo Calabrese was kind enough to ship me 2 dehydrated starters and this was one of them - it has its roots in the Italian island of Ischia. I rehydrated it and brought t back to life in early December 2014.
100% All purpose flour
100% Water
25% Dehydrated starter
Result
Sourdough Bread
Rustic, Crusty loaves with a a chewy crumb and some really complex notes.
Comments
Of the 6 mother cultures I have, this is one of my favourites.
Hi , glad to hear that we Indians started the journey of sourdough, hope we can meet one day!! happy baking!!