ADITA was created in order to study the influence of the baker/handler in the microflora of the sourdough. This is a project conducted in collaboration with Prof. Rob Dunn and Prof. Anne Madden from the university of North Carolina. ADITA is one of the sourdoughs created among the 16 bakers in 15 countries taking part of this study.
During fermentation it smells like bread/beer, non acidic. After storage under refrigeration, ADITA matures and acidifies until pH 4.0. It shows soft acidic taste, non acetic, mainly lactic taste. Fruity odour. Its colour is homogeneous, soft brown. Texture is semi-solid, like a very thick paste, very fluffy.
- 31% Flour
- 23% Unchlorinated water
- 46% Sourdough