Lievito madre perfetto

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Ada

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dal 2018

I found great bread recipes with sourdough and wanted to try them out.

Caratteristiche

A strong starter with a mild flavour.

Sapore e aroma

Ada top shot
Ada jar shot
Ada front shot
Ada rising shot

Ricetta

Ingredienti di partenza

  • 100g Wheat flour 1050
  • 100g Water
  • 120g Wheat flour 1050
  • 100g Water
  • 120g White wheat flour 1050
  • 100g Water
  • 100g Water
  • 120g White wheat flour 1050

Ingredienti per il rinfresco

  • 40g White wheat 1050
  • 32g Water
  • 20g Starter
1
Take 20 g starter, mix with water and white wheat 1050
40g White wheat 1050 32g Water 20g Starter

Metodo di lavorazione

1
Mix 100 g hand warm water and 100 g wheat flour 1050. Keep warm at 26° C.
100g Wheat flour 1050 100g Water
2
At the next day mix the complete starter from yesterday with 100 g water and 120 g white wheat flour 1050. Keep warm at 26° C.
120g Wheat flour 1050 100g Water
3
At the next day take 200 g starter and mix with 100 g water and 120 g white wheat flour 1050. Keep warm at 26° C.
120g White wheat flour 1050 100g Water
4
Take 200 g of starter, mix with 100 g water and 120 g white flour 1050. Keep warm at 26° C. The starter is finished.
100g Water 120g White wheat flour 1050

Result

Tartine Bread

A very tasty sourdough bread. Recipe in the book tartine bread by Chad Robertson.
Ada Tartine Bread first overview
Ada Tartine Bread second overview
Ada Tartine Bread first slice
Ada Tartine Bread second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca