Età
12Anni
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
40%
60%
Liquido
Farina
Altro
Pantalaimon
dal 2012
I live bread but I kept having a bloated feeling after eating so I decided to try it out.
Caratteristiche
Local ingredients. The summer bread is different from the winter on.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 60% Flour
- 40% Water
Ingredienti per il rinfresco
1
I discard the top part of the flour by using it for making bread. I use a flour mix from my local mill,and cooled boiled water. I mix the 3 ingredients and keep the starter outfor 6 to 8 hours depending on the temperature. Summer times even 4 hours.
I then keep in the fridge and feed as needed. Minimum 2 times a week.
Metodo di lavorazione
1
Flour- I use a mix from my local Mill which includes local grains.
Water I keep cooled boiled water which I use for my liquid
Mixed these two ingredients. I discarded and fed the starter everyday for 10 days.
60% Flour
40% Water