COMPLÉTÉ À 100%

Mélange

42%
42%
16%
Liquide Farine Autres
Pacini5000

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2013

I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.

Caractéristiques

After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.

Goût et saveur

Pacini5000 top shot
Pacini5000 jar shot
Pacini5000 front shot
Pacini5000 rising shot

Recette

Ingrédients de base

  • 10g Water
  • 10g Wheat flour t-65
  • 2g Spineaple
  • 2g Raisin

Ingrédients pour nourrir le levain

  • 100% Water
  • 200% Flower
  • 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water 200% Flower 200% Stater

Méthode de travail

1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water 10g Wheat flour t-65 2g Spineaple 2g Raisin

Result

Breads

Exclusive for breads !!
Pacini5000 Breads first overview
Pacini5000 Breads second overview
Pacini5000 Breads first slice
Pacini5000 Breads second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!