Âge
4Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
38%
47%
15%
Liquide
Farine
Autres
Superbo
Depuis 2020
The necessity to create something healthy, because our culture is important. Italian people eat a lot of products made with yeasts, even my family, so I decided to create the sourdough to keep my products good and light.
Caractéristiques
The impression that this sourdough gave to me is the massive fermentation it tooks from the first days. I was so scared, but when I had the first chance to try it with my pizza, the taste was amazing. There wasn't acetic taste, smells were so grateful. It's amazing.
Goût et saveur
Recette
Ingrédients de base
- 50g Raisin
- 120g Water
- 100g Manitoba flour
- 50g "0"flour
Ingrédients pour nourrir le levain
- 200g Sourdough
- 200g "0" flour
- 100g Water
1
My feeding is made every 24h with 2 parts of sourdough, 2 parts of "0" flour and 1 part of water
200g Sourdough
200g "0" flour
100g Water
Méthode de travail
1
Preparing a starter with blended raisin, water and 2 different flours, Manitoba and "0"
50g Raisin
120g Water
100g Manitoba flour
50g "0"flour
Result
Pizza Margherita
Pizza Margherita made with 20% of sourdough, San Marzano tomatoes, fresh mozzarella, grana cheese, basil and EVO oil