Âge
6Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
44%
56%
Liquide
Farine
Autres
Tita
Depuis 2018
Bought my first bread book- FWSY by Ken Forkish and decided to try out the formulas.
Caractéristiques
Sweet aroma. Hints of yoghurt, grass, and honey. The stone milled flour used to feed it yields a sweeter flavour and mild acidic notes. The whole grain also hastens the fermentation- young starter ready to use after 2-2.5 hours.
Goût et saveur
Recette
Ingrédients de base
- 100% Red fife
- 80% Water
Ingrédients pour nourrir le levain
1
Tita is maintained at 80% hydration and fed with stone-milled flour- organic whole grain Red Fife (a Canadian heritage flour). We believe that the hydration and flour we use to feed it produce a starter that is not overly acidic and has hints of yoghurt, grass, honey.
Méthode de travail
1
Tita is used for naturally leavened sourdough loaves. In our bakery, we consider it as the mother. From it we use to make sweet levain for our enriched dough like brioche. Moreover, another levain was born from Tita- Tito. Tito is a pasta madre (stiff starter) specifically trained for panettone/colomba production.
100% Red fife
80% Water
Result
100% Whole Grain Loaves
Spelt and Hard Red
100% Whole Grain Brioche
Einkorn, Red Fife, Spelt
100% Whole Grain Croissant
Hard Red and Red Fife
Poolish made with red fife
100% Rye
Whole grain rye. Seeded with pumpkin, sunflower, and sweetened with maple
