Mixture
50%
50%
Liquid
Flour
Other
Riva di Reno 7
Since 2016
Discovered a deep passion for breadmaking while working in a fine dining restaurant, and created the starter to begin my exploration into the intricacies of fermentation.
Characteristics
Very lactic, yogurty. Gives a light, pleasant acidity to the finished bread. Active but not overly so. Has a wide usage window. Very low maintenance, can easily withstand changes to feeding schedule and refresh ratio.
Taste & flavour
Recipe
Starting ingredients
- 100% Farina manitoba tipo o
- 100% Acqua
Feeding ingredients
1
Working method
1
100% Farina manitoba tipo o
100% Acqua