Age
11Years
Color
Country of origin Italy
Taste
& Flavour
Mixture
18%
41%
41%
Liquid
Flour
Other
La bestia
Since 2013
Cutriosity and a friend of mine
Characteristics
I used to feed my starter witho whole wheat flour. But now i prefer a more strong flour like Manitoba, p/l 0,55 W 380 at a 45% of water. I usually keep it in the fridge and refresh twice a week
Taste & flavour
Recipe
Starting ingredients
- 100% Flour
- 45% Water
- 100% Old starter
Feeding ingredients
- 100% Manitoba flour
- 100% Water
1
Add water to old starter and mix, then i Add the flour and mix
100% Manitoba flour
100% Water
Working method
1
Mild acidity, cream colour, it's a bit slow and it doesn't offer big holes but great flavour and strenght
100% Flour
45% Water
100% Old starter
Result
Pizza
Bread
Panettone
