Âge
7Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Giuseppe
Depuis 2017
Visiting Panettone day shop in Italy
Caractéristiques
Giuseppe is born 13.04.2017 started as liquid starter but soon he became stiff Lievito Madre to be used for Panettone production. He got name to honour our teacher Giuseppe which is well knowns Italian technologist from Venice specialised in all kind of sourdough.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- g 100
- g 150
- g 55
1
100g mature sourdough (tap water we need this bacteria)
g 100
2
150g flour (15g protein)- Panettone Z flour
g 150
3
Tap water - had bad experience with bottled water learned that sourdough need all bacteria from tap water.
g 55
Méthode de travail
1
Started with fermented apple
Result
Panettone
