Acidello recipe

Acidello

Castelvetrano, Italy

Age

2Years
Color

Country of origin Italy

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1515 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

Unknown
Liquid Flour Other
Acidello

Since 2017

in Castelvetrano we made a special braad "Pane Nero di Castelvetrano". is made with a Sicilian grains "Tumminia" that give a particular tast at bread. the original recipe provides to make it only with natural yeast. So, I continue with this tradition making this bread like origin.

Characteristics

.

Taste & flavour

Recipe

Starting ingredients

  • Cup Flower

Feeding ingredients

1
for 10 days I repeted to feedings my Acidello each 24 hours with 1 cup (240 gr) of flower and 3/4 cup of water.

Working method

1
I start with 1 cup of flower provided by Puratos (Epistar Tradition Francaise) and 1 cup of filtered tap water. I mixed all with my hand until the flower was completely incorporeted.
Cup Flower

Preserve your sourdough for the future

Create your own