Ralphinho  recipe

Ralphinho

Saint Vincent, Italy

Mixture

Unknown
Liquid Flour Other
Ralphinho

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Since Unknown

Characteristics

My sourdough has a personality alright He’s quite happy if its kept tight it up at 4 degrees, but once he hits that water and starts to float he’s ready to step in to some action Wich it can be from bread to pizza to panettone and many bakery products

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
To feed my sourdough in rest mode i keep it tied at 4 degrees Unwrap take only the heart and feed it with my 0 natural not added gluten or improvers Of a 1 to 1.5 ratio to weight of sourdough to flour And 40% hydration Then tight it back up if not needed or maintain it in water of 18 degrees if i go in production

Working method

1
My sourdough was handed down to me about 5 years ago it has a history of about just over 70 years Originates from north of Italy from a great baker Rolando Morandin And I’ve had a lot of satisfaction in the last few years

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