Pantalaimon recipe

Pantalaimon

Giulianova, Italia
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Edad

12Años
Color

Country of origin Italia

sabor
& aroma

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en el mundo

  • 2988 masas madre
  • 111 paises
  • 2491 ciudades

Mezcla

40%
60%
Líquida Harina Otros
Pantalaimon

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desde 2012

I love bread but I was always bloated after eating it. I, therefore, decided to try natural yeast.

Características

It’s doughy and ferments quite quickly.

gusto

Pantalaimon top shot
Pantalaimon front shot

Receta

Ingredientes de partida

  • 60% Flour
  • 40% Water

ingredientes de alimentación

  • 35% Starter
  • 35% Flour
  • 30% Water
1
Remove some of the starter and add flour and cooled boiled water.
35% Starter 35% Flour 30% Water

método de trabajo

1
I used flour and water and left it for a day. The next day I renewed by discarding some of it and adding fresh flour and water. I continued this for 10 days. After which the starter was active
60% Flour 40% Water

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