Age
29Years
Color
Country of origin Italy
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Pasta Madre Viva
Since 1995
In 1996 I used the first time the sourdough, in 2001 I started to produce pizza and panettone in my laboratory
Characteristics
My spurdough is characterized by different organoleptic aspects. the palate is sweet with a pleasant acidity, this particular gives my products more flavor and a long shelf life.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Every day take 1000g of sourdough and adding 1000g of flour and 500g of water. I mixed the dough until obtaining a smooth and balanced dough. Then i put it into the bowl with water at 18 degree.
Working method
1
My sourdough was given to me by the master Rolando Morandin in 1995.
Gaspar PeraltaResult
Pizza
The most classic pizza shape with a voluminous round frame
Bread
Made with whole wheat flour, water, salt and sourdough
Aria di Pane®
A dough made only with PastaMadreViva and characterized by its volume, softness and lightness.
BAGEL PIZZA
It is a pizza dough immersed in flavoured water, then steamed and finally regenerated in an electric oven.
Panettone e Colomba
The leavened cakes with Pasta Madre Viva are products all year round: stuffed with seasonal fruit
PizzaCrunch®
The evolution of Roman-style pizza,made with high hydration, long rising time (in mixed form: sourdough and yeast)
