Pasta Madre Viva recipe

Pasta Madre Viva

San Martino Buon Albergo, Italie

Mélange

Unknown
Liquide Farine Autres
Pasta Madre Viva

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Depuis 1995

In 1996 I used the first time the sourdough, in 2001 I started to produce pizza and panettone in my laboratory

Caractéristiques

My spurdough is characterized by different organoleptic aspects. the palate is sweet with a pleasant acidity, this particular gives my products more flavor and a long shelf life.

Goût et saveur

Pasta Madre Viva top shot
Pasta Madre Viva jar shot
Pasta Madre Viva front shot
Pasta Madre Viva rising shot

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
Every day take 1000g of sourdough and adding 1000g of flour and 500g of water. I mixed the dough until obtaining a smooth and balanced dough. Then i put it into the bowl with water at 18 degree.

Méthode de travail

1
My sourdough was given to me by the master Rolando Morandin in 1995.

Result

Pizza

The most classic pizza shape with a voluminous round frame
Pasta Madre Viva Pizza  first overview

Bread

Made with whole wheat flour, water, salt and sourdough
Pasta Madre Viva Bread  first overview

Aria di Pane®

A dough made only with PastaMadreViva and characterized by its volume, softness and lightness.
Pasta Madre Viva Aria di Pane® first overview

BAGEL PIZZA

It is a pizza dough immersed in flavoured water, then steamed and finally regenerated in an electric oven.
Pasta Madre Viva BAGEL PIZZA first overview

Panettone e Colomba

The leavened cakes with Pasta Madre Viva are products all year round: stuffed with seasonal fruit
Pasta Madre Viva Panettone e Colomba first overview
Pasta Madre Viva Panettone e Colomba second overview
Pasta Madre Viva Panettone e Colomba first slice
Pasta Madre Viva Panettone e Colomba second slice

PizzaCrunch®

The evolution of Roman-style pizza,made with high hydration, long rising time (in mixed form: sourdough and yeast)
Pasta Madre Viva PizzaCrunch®  first overview
Pasta Madre Viva PizzaCrunch®  second overview

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