We use our sourdough to create wood fire pizza's that have crunchy and soft corniccione and the most important pizza's that are easy to digest.
- 80% Water
- 100% Flour
This process thereunder is for the daily feeding of our baby. Take the sourdough and add luke warm water (+- 25°C)
Whip slowly until the sour taste leaves (+- 10 minutes)
Add panettone flour "Petra 6384 (1/1) and beat until homogenized mass
Put sourdough cream in container and let it rest for 2 hours at 25°C
Take out the sourdough cream and cover it with cling film, make a few holes in it and store in the fridge (+-4 °C)