Mischung

38%
47%
15%
Flüssigkeit Mehl Weitere
Superbo

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2020

The necessity to create something healthy, because our culture is important. Italian people eat a lot of products made with yeasts, even my family, so I decided to create the sourdough to keep my products good and light.

Charakteristische Eigenschaften

The impression that this sourdough gave to me is the massive fermentation it tooks from the first days. I was so scared, but when I had the first chance to try it with my pizza, the taste was amazing. There wasn't acetic taste, smells were so grateful. It's amazing.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 50g Raisin
  • 120g Water
  • 100g Manitoba flour
  • 50g "0"flour

Zutaten für die Auffrischung

  • 200g Sourdough
  • 200g "0" flour
  • 100g Water
1
My feeding is made every 24h with 2 parts of sourdough, 2 parts of "0" flour and 1 part of water
200g Sourdough 200g "0" flour 100g Water

Aufarbeitung

1
Preparing a starter with blended raisin, water and 2 different flours, Manitoba and "0"
50g Raisin 120g Water 100g Manitoba flour 50g "0"flour

Ergebnis

Pizza Margherita

Pizza Margherita made with 20% of sourdough, San Marzano tomatoes, fresh mozzarella, grana cheese, basil and EVO oil

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek