Miscela

40%
40%
20%
Liquido Farina Altro
Fabijean

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dal 2014

Because im fasinated by the fact that i can make nice bread with a sourdough i made and maintained myself.

Caratteristiche

Not overwelming flavour. nice ovwn rice. nice and steady rice and great ''stamina''

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 100% Water
  • 100% Flour
  • 50% Starter

Ingredienti per il rinfresco

  • 100g Starter
  • 200g Water
  • 200g Flour
1
Feed the sourdough as in recipe above. Ferment for 3 hours. Cool down
100g Starter 200g Water 200g Flour

Metodo di lavorazione

1
I use hot water (because my starter is in the fridge). Then i add in the flour and starter beat it in to a batter. I like to get oxygen in to help the wild yeast grow.
100% Water 100% Flour 50% Starter

Result

Pizza

I make pizza almost every week, i love it! I always add 20% sourdouch and let i rise atleast 12 hours.
Fabijean Pizza first overview
Fabijean Pizza second overview
Fabijean Pizza first slice
Fabijean Pizza second slice

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