나이
4년
색
원산지 Germany
맛과 풍미
혼합물
51%
49%
액체(리퀴드)
밀가루
기타
Twin@valeria
2020 이후
At the beginning of the Covid pandemic there was no yeast to be found in Stuttgart, and since I bake pizza every week, I decided to try to start my own lievito madre. My twin sister started her own as well with a different flour and I have taken over it after one year (will be a different entry). I bake a wonderful south tirolese bread and tasty pizza every week since
특징
Balanced, nutty flour taste, sour but balanced with an hint of lactic acid
맛과 풍미
레시피
시작하는 원료
- 100g Flour 550 from the stadtmuehle waldenbuch
- 100g Water
- 1tsp Honey
먹이재료
- 80g Flour 550 from stadtmuehle waldenbuch
- 80g Starter
- 50g Water
1
80g Flour 550 from stadtmuehle waldenbuch
80g Starter
50g Water
작업방식
1
Started the starter in 2020 with flour, water and a dash of honey
100g Flour 550 from the stadtmuehle waldenbuch
100g Water
1tsp Honey
Result
Pane tirolese (sort of Vischgauer)
