Nonna Maria Luisa recipe

Nonna Maria Luisa

Lindau, Germany

Age

6Years
Color

Country of origin Germany

Taste
& Flavour

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Sourdough
in the world

  • 1576 sourdoughs
  • 86 countries
  • 1393 cities

Mixture

83%
1%
16%
Liquid Flour Other
Nonna Maria Luisa

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Since 2013

I love bread. I grew up in Sardinia eating Civraxiu (Semola bread: the typically bread of Sardinia ) ; when I moved here in Germany I understood that I can't live without good bread . I left my job to go back to my origin. It was a good choice.

Characteristics

The weather of Bodensee and the water from Lindau helps this sourdough to be really unique. The mix of flours give me a great taste and character. I'm really happy

Taste & flavour

Nonna Maria Luisa top shot
Nonna Maria Luisa jar shot
Nonna Maria Luisa front shot
Nonna Maria Luisa rising shot

Recipe

Starting ingredients

  • 56g Wheat
  • 56g Water
  • 40g Water
  • 40g Wheat
  • 40g Starter
  • 40g Water
  • 40g Starter
  • 40g Wheat
  • 40g Water
  • 40g Wheat
  • 40g Starter
  • 40g Wheat
  • 40g Water
  • 40g Starter
  • 40g Water
  • 40g Wheat
  • 40g Starter
  • 60g Wheat
  • 60g Water
  • 69g Starter
  • 60g Water
  • 60g Wheat
  • 60g Starter
  • 60g Wheat
  • 60g Water
  • 60g Starter
  • 60g Water
  • 60g Starter
  • 60g Wheat
  • 60g Water
  • 60g Starter
  • 60g Wheat
  • 50% Sourdough
  • 100g Water
  • 100g Wheat
  • 50g Sourdough
  • 100g Water
  • 50g Wholemeal Wheat Flour
  • 50g Wheat

Feeding ingredients

  • 50g Starter
  • 100g Water
  • 72g Wheat
  • 10g Rye
  • 18g Wholemeal Wheat Flour
1
mix together in a bowl: 50 gr. Sourdough 100 gr. Water
50g Starter 100g Water
2
add in the bowl: 72 gr. Wheat flour (strong) 10 gr. Rye 18 gr. Wholemeal Wheat Flour 6/8 hours in a jar (25°)
72g Wheat 10g Rye 18g Wholemeal Wheat Flour

Working method

1
1 day : Mix the water with the flour in a bowl, cover it and leave it 1 day p.s. about flour : I use Molino Magri Flour's
56g Wheat 56g Water
2
2 day: after 1 day mix your dough, without add nothing. just mix and incorporate air. cover the bowl and leave it 1 day.
3
day 3: take 40 gr of your starter and add 40 gr water and 40 gr Wheat flour (strong) mix all together, cover the bowl and leave it 1 day.
40g Water 40g Wheat 40g Starter
4
Day 4: take 40 gr of your starter and add 40 gr water and 40 gr Wheat flour (strong) mix all together, cover the bowl and leave it 1 day.
40g Water 40g Starter 40g Wheat
5
day 5: take 40 gr of your starter and add 40 gr water and 40 gr Wheat flour (strong) mix all together, cover the bowl and leave it 1 day.
40g Water 40g Wheat 40g Starter
6
day 6: take 40 gr of your starter and add 40 gr water and 40 gr Wheat flour (strong) mix all together, cover the bowl and leave it 1 day.
40g Wheat 40g Water 40g Starter
7
Day 7: take 40 gr of your starter and add 40 gr water and 40 gr Wheat flour (strong) mix all together, cover the bowl and leave it 1 day.
40g Water 40g Wheat 40g Starter
8
day 8: take 60 gr of your starter and add 60 gr water and 60 gr Wheat flour (strong) mix all together,cover the bowl and leave it 1 day.
60g Wheat 60g Water 69g Starter
9
Day 9: take 60 gr of your starter and add 60 gr water and 60 gr Wheat flour (strong) mix all together, cover the bowl and leave it 1 day.
60g Water 60g Wheat 60g Starter
10
day 10: take 60 gr of your starter and add 60 gr water and 60 gr Wheat flour (strong) mix all together,cover the bowl and leave it 1 day.
60g Wheat 60g Water 60g Starter
11
Day 11: take 60 gr of your starter and add 60 gr water and 60 gr Wheat flour (strong) mix all together, put in a jar ,close the jar and leave it 1 day.
60g Water 60g Starter 60g Wheat
12
Day 12: take 60 gr of your starter and add 60 gr water and 60 gr Wheat flour (strong) mix all together, close the jar and leave it 1 day.
60g Water 60g Starter 60g Wheat
13
day 13: take 50 gr of your starter and add 100 gr water and 100 gr Wheat flour (strong) mix all together, close the jar and leave it 1 day.
50% Sourdough 100g Water 100g Wheat
14
day 14: take 50 gr of your starter and add 100 gr water and 50 gr Wheat flour (strong) , 50 gr Wholemeal wheat flour mix all together, wait 8 hours and your sourdough is ready to bake!!
50g Sourdough 100g Water 50g Wholemeal Wheat Flour 50g Wheat

Result

Nonna Maria Luisa

5 S&F 4 hours pre- shape 20Min shape and overnight proofed.
Nonna Maria Luisa Nonna Maria Luisa first overview
Nonna Maria Luisa Nonna Maria Luisa second overview
Nonna Maria Luisa Nonna Maria Luisa first slice
Nonna Maria Luisa Nonna Maria Luisa second slice

Civraxiu

Traditional bread from Sardinia (campidano)
Nonna Maria Luisa Civraxiu first overview
Nonna Maria Luisa Civraxiu second overview
Nonna Maria Luisa Civraxiu first slice
Nonna Maria Luisa Civraxiu second slice

various

Civraxiu (semola bread) Mommotti (rye bread 35%) Nonna Maria Luisa (wheat)
Nonna Maria Luisa various first overview
Nonna Maria Luisa various second overview
Nonna Maria Luisa various first slice
Nonna Maria Luisa various second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

to do a bread it's easy.
to do a good bread isn't easy.
to do a good bread every day it's really difficult..