Baracca's checco recipe

Baracca's checco

Leuven, Belgium

Age

26Years
Color

Country of origin Belgium

Taste
& Flavour

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Europe
North America
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Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

44%
56%
Liquid Flour Other
Baracca's checco

Since 1993

Pizza's

Characteristics

We use our sourdough to create wood fire pizza's that have crunchy and soft corniccione and the most important pizza's that are easy to digest.

Taste & flavour

Recipe

Starting ingredients

  • 80% Water
  • 100% Flour

Feeding ingredients

1

Working method

1
This process thereunder is for the daily feeding of our baby. Take the sourdough and add luke warm water (+- 25°C)
80% Water
2
Whip slowly until the sour taste leaves (+- 10 minutes)
3
Add panettone flour "Petra 6384 (1/1) and beat until homogenized mass
100% Flour
4
Put sourdough cream in container and let it rest for 2 hours at 25°C
5
Take out the sourdough cream and cover it with cling film, make a few holes in it and store in the fridge (+-4 °C)
6

Result

Pizza's

Preserve your sourdough for the future

Create your own

Comments

We are open for any suggestions to make our sourdough better.