COMPLÉTÉ À 100%

Mélange

56%
44%
Liquide Farine Autres
Nicoletta

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 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.

Caractéristiques

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.

Goût et saveur

Nicoletta top shot

Recette

Ingrédients de base

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

Ingrédients pour nourrir le levain

  • 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

Méthode de travail

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

Result

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

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

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!!