some facebook friends who used it and always was curious about it.
Memole is not particulary fast,it doubles in 4 hour or 3 and half if very warm,usually i do it between 26-30 since the oven temp is not costant.It smells when in fridge the next day after feeding like yogurt,fermented in warm smells more alcoholic,and slightly acidic,i dont like strong flavoured bread or too sour so mine is quite high in lactoacid due to high temperature fermentation .
Taste & flavour
50g White flour
100% White flour
feed once or twice weekdly with 1:1:1, let it out an hour before feeding it then back to fridge.When im backing i take a small amount and feed accordingly to get the amount i need and put at 27-30 degrees to ferment it
100% White flour100% Water
Made with white flour and honey.
It started with various stages and percentage ( cannot remember) fed first every 48 hours two time,then every 2h hours for 4 days.After that was put in fridge.
50g White flour50g Water5g Honey
Italian cornetti are similar to croissants but made with brioche dough,sweeter with orange zest and more eggs
Bread usually with white flour or mix
This has 50g rye 50g speltt and 400g white flour ( manitoba)
Casatiello napoletano,easter bread with cold cuts eggs and cheese
white flour baguette,manitoba used.
Ciambelle ,donuts finnish style munkki
with cardamom as flavour
Sweet brioche with oranze zest in it
Cornetto di Matera bread
100% durum typical bread from Matera,Basilicata Italy
Soft brioche style bread called in italian pan bauletto
Pizza in teglia romana
roman style pizza with higher hidration
Panettone made with the sister starter of memole
I made from memole another starter with 50% hidration a month before starting making panettone and pandoro.
Also made with the sister of memole ,which is a 50% hidration starter
Finnish style rye bread but not acidic
this bread usually has a more acidic taste but my memole makes it mild becasue i dont like acidic bread.
Limppu finnish style easter bread
Made with mixed flour ,rye and white ,malt syrup,and fennel seeds.
pizza cooked on stone
Made with very little starter and 48 hour cold ferment.