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Giuseppe

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С 2017

Visiting Panettone day shop in Italy

Характеристики

Giuseppe is born 13.04.2017 started as liquid starter but soon he became stiff Lievito Madre to be used for Panettone production. He got name to honour our teacher Giuseppe which is well knowns Italian technologist from Venice specialised in all kind of sourdough.

Вкус и аромат

Giuseppe  top shot
Giuseppe  jar shot
Giuseppe  front shot
Giuseppe  rising shot

Рецептура

Ингредиенты для стартера

Ингредиенты для обновления

  • g 100
  • g 150
  • g 55
1
100g mature sourdough (tap water we need this bacteria)
g 100
2
150g flour (15g protein)- Panettone Z flour
g 150
3
Tap water - had bad experience with bottled water learned that sourdough need all bacteria from tap water.
g 55

Метод работы

1
Started with fermented apple

Result

Panettone
Giuseppe   first overview
Giuseppe   second overview
Giuseppe   first slice
Giuseppe   second slice

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