Age
7Years
Color
Country of origin Belgium
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Giuseppe
Since 2017
Visiting Panettone day shop in Italy
Characteristics
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.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
- 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
Working method
1
Started with fermented apple
Result
Panettone
