Pacini5000 recipe

Pacini5000

são paulo, Brasil
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Masa madre perfecta

Edad

11Años
Color

Country of origin Brasil

sabor
& aroma

Asia
Australia
Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

42%
42%
16%
Líquida Harina Otros
Pacini5000

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desde 2013

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

Características

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

gusto

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

Receta

Ingredientes de partida

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

ingredientes de alimentación

  • 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

método de trabajo

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

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

Comentarios

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 !!!