Età
sconosciuto
Colore
Paese di origine Brasile
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
3rd daughter
dal Unknown
I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.
Caratteristiche
Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Organic french wheat flour
- 100% Water
Ingredienti per il rinfresco
1
Equal amounts of water and flour plus 20% of flour weight with the culture.
Metodo di lavorazione
1
3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.
100% Organic french wheat flour
100% Water
Result
Bread, pizzas, pannetones, croissants and more.