Âge
8Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Riva di Reno 7
Depuis 2016
Discovered a deep passion for breadmaking while working in a fine dining restaurant, and created the starter to begin my exploration into the intricacies of fermentation.
Caractéristiques
Very lactic, yogurty. Gives a light, pleasant acidity to the finished bread. Active but not overly so. Has a wide usage window. Very low maintenance, can easily withstand changes to feeding schedule and refresh ratio.
Goût et saveur
Recette
Ingrédients de base
- 100% Farina manitoba tipo o
- 100% Acqua
Ingrédients pour nourrir le levain
1
Méthode de travail
1
100% Farina manitoba tipo o
100% Acqua