Luigino “Sandokan” recipe

Luigino “Sandokan”

Capriate, Itália

Mistura

38%
38%
24%
Líquido Farinha Outro
Luigino “Sandokan”

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

After eating bread made from a sourdough for its unique flavor!

Características

It's a strong sourdough that rarely collapses after reaching his peak even if the flour I use isn't so strong

Sabor

Luigino “Sandokan” top shot
Luigino “Sandokan” jar shot
Luigino “Sandokan” front shot

Receita

Ingredientes iniciais

  • 150g Flour 2
  • 150g Water
  • 10g Sultana
  • 100g Flour 1
  • 100g Water
  • 100g Starter
  • 150g Starter
  • 150g Water
  • 150g Flour 0

Ingredientes para alimentar

  • 20g Flour 0
  • 20g Water
  • 20g Starter
1
Feed the sourdough with ratio 1:1:1 stringing it with the help of a swirl hand mixer
20g Flour 0 20g Water 20g Starter

Método de trabalho

1
I used the Bonci method to create a liquid sourdough. Mix sultana and water, add flour and transfer the starter into a glass jar
150g Flour 2 150g Water 10g Sultana
2
Use a wet gauze to cover the jar to circulate air and permit micro bacteria to enter the jar. Let the jar at T room for 48 hours
3
Refeed the starter every 48 hours for 31 days. Use a glass jar with a cover without the seal gasket to let out the gases of the starter
100g Flour 1 100g Water 100g Starter
4
After 31 days, the sourdough is ready for the last refeed. After 24h in the fridge, you can use it for baking!
150g Starter 150g Water 150g Flour 0

Result

Bread, pizza, focaccia, cornetti and panettone

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library