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Bianca

Preserva tu masa madre para el futuro

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desde 2007

I wanted to know the secret behind one of the best pizza bianca in Italy. The baker in the village of my parents in Abruzzo showed told me his fascinating story. Today I do not keep his heritage just for myself but share the story and teach and encourage people to start their own lievito madre.

Características

In 2016 I shared the romantic story of Bianca with my blog readers: https://www.anonymekoeche.net/?p=7348 and 2017 in my cookbook "a casa" https://at-verlag.ch/buch/978-3-03800-970-2/claudio-del-principe-a-casa.html. Bianca is therefore quite known in the german speaking countries. She makes an extraordinary crispy and aromatic roman style pizza bianca with a massive open crumb.

gusto

Receta

Ingredientes de partida

  • 100% Flour

ingredientes de alimentación

1
50 g out of the fridge. Feeding with 50 g flour and water. 2 more repetitions over 9 hours at 30 degrees. Then I use 20% of the total flour weight for the dough.

método de trabajo

1
I started Bianca with an apple of my own apple tree. It's a liquid culture lievito madre. Feeding is 1:1 with organic 0 flour and water. Sometimes refreshed with fermented apple water. Bianca bakes pizza, focaccia, ciabatta and all kinds of bread from pane pugliese to hearty rye bread.
100% Flour

Result

Bianca  first overview
Bianca  second overview
Bianca  first slice
Bianca  second slice

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca