Miscela

20%
20%
60%
Liquido Farina Altro
Gaia

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library

Since 2017

I got a spoonfull of sourdough starter from a friend. I started to experiment with it. After a month it turned me to a sourdough fanatic.

Caratteristiche

Distinct fruity aroma. Doesn't turn sour even if used for long fermentation process. A kind of shock resistant sourdough, easily tolerates less frequent feeding.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 50ml Spring water
  • 150g Organic apple diced
  • 50g Manitoba flour

Ingredienti per il rinfresco

  • 50ml Spring water
  • 50g Manitoba flour
1
Equal amount of water and flour
50ml Spring water 50g Manitoba flour

Metodo di lavorazione

1
Started on apple water it has a distinct fruity aroma.
50ml Spring water 150g Organic apple diced
2
Soaking diced apple in spring water for a week on room temperature until its fermented. Strained, amd mixed with manitoba flour. Refreshed ievery other day.
50g Manitoba flour

Result

Basic bread

200g preferment 350ml spring water 500g manitoba flour 14g sea salt
Gaia Basic bread first overview

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library