Age
4Years
Color
Country of origin Italy
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Vito
Since 2020
During the 2020 pandemic shops were running out of yeast and we thought it was the perfect occasion to try out sourdough baking. We were confined therefore we had time to take care of the starting process, keeping an eye on fermentation and experimenting with the sourdough itself.
Characteristics
After two weeks from the creation of the started, it became steady and consistently rises in 3-4 hours at room temperature (above 20°C at home). It gives bread a rather fruity, honey-like flavor.
Taste & flavour
Recipe
Starting ingredients
- 100g Type 0 flour
- 100g Water
Feeding ingredients
- 40% Sourdough
- 40% Manitoba flour
- 20% Water
1
Mix sourdough with the same amount of flour and half its weight in water, until you reach a bread-like consistency
40% Sourdough
40% Manitoba flour
20% Water
2
Let the sourdough rise for 3-4 hours (until it doubles in size) before putting it back into the fridge
Working method
1
Mix flour with water until you reach a soft consistency
100g Type 0 flour
100g Water
2
Let it rest in an open jar for 24 hours or until you see some fermentation happening