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18%
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41%
Liquido Farina Altro
La bestia

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dal 2013

Cutriosity and a friend of mine

Caratteristiche

I used to feed my starter witho whole wheat flour. But now i prefer a more strong flour like Manitoba, p/l 0,55 W 380 at a 45% of water. I usually keep it in the fridge and refresh twice a week

Sapore e aroma

La bestia rising shot

Ricetta

Ingredienti di partenza

  • 100% Flour
  • 45% Water
  • 100% Old starter

Ingredienti per il rinfresco

  • 100% Manitoba flour
  • 100% Water
1
Add water to old starter and mix, then i Add the flour and mix
100% Manitoba flour 100% Water

Metodo di lavorazione

1
Mild acidity, cream colour, it's a bit slow and it doesn't offer big holes but great flavour and strenght
100% Flour 45% Water 100% Old starter

Result

Pizza

La bestia Pizza first overview

Bread

La bestia Bread first overview

Panettone

La bestia Panettone  first overview

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