Lillievito recipe

Lillievito

London, United Kingdom
Perfect sourdough

Age

100Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

40%
60%
Liquid Flour Other
Lillievito

Since 1918

to keep my family baking tradition alive

Characteristics

The original starter was born in Sardinia more than 100 years ago and the mother sourdough has been passed through three generations in my family ever since. My auntie gave me a sample which I brought with me to London in January 2018. "Lillievito" has a slight delicate prosecco scent and it doubles in volume in approx 4 hrs!

Taste & flavour

Lillievito jar shot

Recipe

Starting ingredients

  • 40% Water
  • 60% Flour

Feeding ingredients

  • 100g Mother
  • 60g Water
  • 80g White strong flour
1
Remove the mother from fridge and equilibrate to room temperature for a couple of hrs
100g Mother
2
add water and mix in a bowl until homogeneous
60g Water
3
Add white strong flour and mix until a smooth dough
80g White strong flour

Working method

1
Unknown
40% Water 60% Flour

Result

pizza, civraxu e coccoi

Left-sourdough pizza Middle -Durum wheat loaf (civraxu) Right -Durum wheat sardinian decorated bread (coccoi)
Lillievito pizza, civraxu e  coccoi  first overview
Lillievito pizza, civraxu e  coccoi  second overview
Lillievito pizza, civraxu e  coccoi  first slice
Lillievito pizza, civraxu e  coccoi  second slice

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