Pacini5000 recipe

Pacini5000

são paulo, Brezilya
Haritada göster
Yazdır
Mükemmel Ekşi Maya

Yaşı

11Yıllık
Rengi

Kaynak ülke Brezilya

Lezzet
ve Tat

Asya
Avustralya
Arnavutluk
Afrika
Avrupa
Kuzey Amerika
Güney Amerika

dünyada

  • 3005 Ekşi Maya
  • 112 Ülke
  • 2502 Şehir

Karışım

42%
42%
16%
Sıvı Un Diğer
Pacini5000

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2013 'dan beri

I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.

Özellikleri

After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.

Lezzet ve Tat

Pacini5000 top shot
Pacini5000 jar shot
Pacini5000 front shot
Pacini5000 rising shot

Tarif

Başlangıç malzemeleri

  • 10g Water
  • 10g Wheat flour t-65
  • 2g Spineaple
  • 2g Raisin

Besleme malzemeleri

  • 100% Water
  • 200% Flower
  • 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater

Çalışma yöntemi

1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin

Result

Breads

Exclusive for breads !!
Pacini5000 Breads first overview
Pacini5000 Breads second overview
Pacini5000 Breads first slice
Pacini5000 Breads second slice

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

Yorumlar

Glauco Pacini

I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!