Spirito recipe

Spirito

Astoria, Estados Unidos
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Masa madre perfecta

Edad

17Años
Color

Country of origin Estados Unidos

sabor
& aroma

Asia
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Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

50%
50%
Líquida Harina Otros
Spirito

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desde 2007

I created my first starter in the 80s when reading Nancy Silverton. I gave it up after a move because the method was too wasteful. A friend taught me a new method.

Características

It is very healthy and responds quickly to our needs. I alternate flours depending on what I am making and how quickly I want it to wake up.

gusto

Spirito top shot
Spirito jar shot
Spirito front shot
Spirito rising shot

Receta

Ingredientes de partida

  • 100% Water
  • 100% Flour

ingredientes de alimentación

  • 100% Flour
1
I keep my starter at 100% hydration. I feed it when I need to use it or just to refresh it. It lives in the refrigerator while waiting for us.
100% Flour

método de trabajo

1
Flour Water At will I use high extraction flour, all purpose, and rye flours.
100% Water 100% Flour

Result

Ciabatta

Brioche.
Spirito Ciabatta first overview
Spirito Ciabatta second overview
Spirito Ciabatta first slice
Spirito Ciabatta second slice

Mild Tartine Bread

Low percentage of whole grain used in this loaf.
Spirito Mild Tartine Bread first overview
Spirito Mild Tartine Bread second overview
Spirito Mild Tartine Bread first slice
Spirito Mild Tartine Bread second slice

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