Pacini5000 recipe

Pacini5000

são paulo, Brazil
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Perfect sourdough

Age

11Years
Color

Country of origin Brazil

Taste
& Flavour

Asia
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Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

42%
42%
16%
Liquid Flour Other
Pacini5000

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Since 2013

I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.

Characteristics

After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.

Taste & flavour

Pacini5000 top shot
Pacini5000 jar shot
Pacini5000 front shot
Pacini5000 rising shot

Recipe

Starting ingredients

  • 10g Water
  • 10g Wheat flour t-65
  • 2g Spineaple
  • 2g Raisin

Feeding ingredients

  • 100% Water
  • 200% Flower
  • 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater

Working method

1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin

Result

Breads

Exclusive for breads !!
Pacini5000 Breads first overview
Pacini5000 Breads second overview
Pacini5000 Breads first slice
Pacini5000 Breads second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Glauco Pacini

I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!