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Liquido Farina Altro
Valentina

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dal 2012

I took a Mexican bread diploma at Centro Culinario Ambrosía in Mexico City and the head chef explain to us how does masa madre work, something inside me felt the need to explore. That year (2012) my passion for sourdough awaked.

Caratteristiche

Valentina it's a very low maintenance sourdough. Somethimes I don't bake for a week or 2 and Valentina stays in the fridge without a problem. When I take it out, I try to refresh it every 12 hours for 2 times and then it's ready to make amazing bread. The consistency is like gelatinous and that's when she's ready to work.

Sapore e aroma

Valentina top shot
Valentina jar shot
Valentina front shot
Valentina rising shot

Ricetta

Ingredienti di partenza

  • 100g Strong wheat flour
  • 100g Water
  • 1g Raisin

Ingredienti per il rinfresco

  • 100g Flour
  • 100g Water
  • 100g Starter
1
I took 100gr of starter and mix it with 100 gr of water and 100gr of strong white flour.
100g Flour 100g Water 100g Starter

Metodo di lavorazione

1
My starte was created with flour, water and a raisin. You mix everyting and let rest at a temperature of around 30°C . The first refreshing/feedings were made every 12 hrs (2 times) then every 24 hrs (2 times) and then every 2 days (4 more times). Each refreshing was at a ratio of 1:1:1
100g Strong wheat flour 100g Water 1g Raisin

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library