I wanted to bake healthy and flavoursome bread and was tired of eating home made bread that had virtually no taste or texture. I'm also a big fan of the slow food movement - so baking sourdough bread is deeply fulfilling.

Caractéristiques

Nicoletta is tad more acidic than some of the other starters I have and she normally peaks in about 8 hours is i'm using only APF. She has a pleasantly acidic aroma that is quite distinct compared to the other starters I have.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% All purpose flour
100% Water
25% Dehydrated starter

Ingrédients pour nourrir le levain

25% Starter
100% Water
100% Flour blend

1:4:4. That's 25 grams of mother starter with 100 grams of flour blend and 100 grams of water. The flour blend that I use is normally 25% Whole Wheat flour and balance APF.

25% Starter 100% Water 100% Flour blend

Méthode de travail

A friend, Giacomo Calabrese was kind enough to ship me 2 dehydrated starters and this was one of them - it has its roots in the Italian island of Ischia. I rehydrated it and brought t back to life in early December 2014.

100% All purpose flour 100% Water 25% Dehydrated starter