![Pacini5000 recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pacini5000_rising.jpg?itok=g4b0vgLD)
Lievito madre perfetto
Miscela
42%
42%
16%
Liquido
Farina
Altro
Pacini5000
dal 2013
I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.
Caratteristiche
After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.
Sapore e aroma
![Pacini5000 top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pacini5000_top_0.jpg?itok=xqBKMTFK)
![Pacini5000 jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pacini5000_jar.jpg?itok=3dyW6qV_)
![Pacini5000 front shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pacini5000_top.jpg?itok=9uWBjyD0)
![Pacini5000 rising shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pacini5000_rising.jpg?itok=g4b0vgLD)
Ricetta
Ingredienti di partenza
- 10g Water
- 10g Wheat flour t-65
- 2g Spineaple
- 2g Raisin
Ingredienti per il rinfresco
- 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
Metodo di lavorazione
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](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pacini5000_breads_entirely.jpg?itok=nG7jN9zt)
![Pacini5000 Breads second overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pacini5000_breads_entirely_second.jpg?itok=Vv2l6_e7)
![Pacini5000 Breads first slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pacini5000_breads_slice.jpg?itok=2KIUeDer)
![Pacini5000 Breads second slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pacini5000_breads_slice_second.jpg?itok=_Q1fTTMz)
Commenti
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 !!!