PIPA recipe

PIPA

Palermo, Italy
Show on map
Print

Age

Unknown year
Color

Country of origin Italy

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

50%
50%
Liquid Flour Other
PIPA

Preserve your sourdough for the future

Create your own Explore sourdough library

Since Unknown

I am a bread baker addicted!

Characteristics

It is ready (max peak) after 5h at 28c (at the 4th hour i store it at 4c )

Taste & flavour

PIPA jar shot

Recipe

Starting ingredients

  • 100% White
  • 100% Water

Feeding ingredients

  • 30g Water
  • 30g Flour
  • 30g Levain
1
30g Water 30g Flour 30g Levain

Working method

1
My Starter is based on a 100% Hydration and it is basically a white starter feeded always with a white flour of 13% protein. Sweety flavour and yogurty.
100% White 100% Water

Result

My Breads Baking

"Bonsai Bread" "MoltiCerals Bread" "Ear of Corn Bread" "Spider Bread"
PIPA My Breads Baking first overview
PIPA My Breads Baking second overview
PIPA My Breads Baking first slice
PIPA My Breads Baking second slice

Preserve your sourdough for the future

Create your own Explore sourdough library