Age

6Years
Color

Country of origin Italy

Taste
& Flavour

Asia
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Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
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Mixture

18%
41%
41%
Liquid Flour Other
La bestia

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Since 2013

Cutriosity and a friend of mine

Characteristics

I used to feed my starter witho whole wheat flour. But now i prefer a more strong flour like Manitoba, p/l 0,55 W 380 at a 45% of water. I usually keep it in the fridge and refresh twice a week

Taste & flavour

La bestia rising shot

Recipe

Starting ingredients

  • 100% Flour
  • 45% Water
  • 100% Old starter

Feeding ingredients

  • 100% Manitoba flour
  • 100% Water
1
Add water to old starter and mix, then i Add the flour and mix
100% Manitoba flour 100% Water

Working method

1
Mild acidity, cream colour, it's a bit slow and it doesn't offer big holes but great flavour and strenght
100% Flour 45% Water 100% Old starter

Result

Pizza

La bestia Pizza first overview

Bread

La bestia Bread first overview

Panettone

La bestia Panettone  first overview

Preserve your sourdough for the future

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