100% VOLLSTÄNDIG

Mischung

56%
44%
Flüssigkeit Mehl Weitere
Nicoletta

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seit 2014

I wanted to bake healthy and flavoursome bread and was tired of eating home made bread that had virtually no taste or texture. I'm also a big fan of the slow food movement - so baking sourdough bread is deeply fulfilling.

Charakteristische Eigenschaften

Nicoletta is tad more acidic than some of the other starters I have and she normally peaks in about 8 hours is i'm using only APF. She has a pleasantly acidic aroma that is quite distinct compared to the other starters I have.

Geschmack und Aroma

Nicoletta top shot

Rezept

Zutaten für den Starter

  • 100% All purpose flour
  • 100% Water
  • 25% Dehydrated starter

Zutaten für die Auffrischung

  • 25% Starter
  • 100% Water
  • 100% Flour blend
1
1:4:4. That's 25 grams of mother starter with 100 grams of flour blend and 100 grams of water. The flour blend that I use is normally 25% Whole Wheat flour and balance APF.
25% Starter 100% Water 100% Flour blend

Aufarbeitung

1
A friend, Giacomo Calabrese was kind enough to ship me 2 dehydrated starters and this was one of them - it has its roots in the Italian island of Ischia. I rehydrated it and brought t back to life in early December 2014.
100% All purpose flour 100% Water 25% Dehydrated starter

Ergebnis

Sourdough Bread

Rustic, Crusty loaves with a a chewy crumb and some really complex notes.
Nicoletta Sourdough Bread first overview
Nicoletta Sourdough Bread second overview
Nicoletta Sourdough Bread first slice

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Kommentare

Of the 6 mother cultures I have, this is one of my favourites.

Hi , glad to hear that we Indians started the journey of sourdough, hope we can meet one day!! happy baking!!