Pantalaimon recipe

Pantalaimon

Giulianova, Italy

Age

7Years
Color

Country of origin Italy

Taste
& Flavour

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Sourdough
in the world

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  • 82 countries
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Mixture

40%
60%
Liquid Flour Other
Pantalaimon

Since 2012

I love bread but I was always bloated after eating it. I, therefore, decided to try natural yeast.

Characteristics

It’s doughy and ferments quite quickly.

Taste & flavour

Pantalaimon top shot
Pantalaimon front shot

Recipe

Starting ingredients

  • 60% Flour
  • 40% Water

Feeding ingredients

  • 35% Starter
  • 35% Flour
  • 30% Water
1
Remove some of the starter and add flour and cooled boiled water.
35% Starter 35% Flour 30% Water

Working method

1
I used flour and water and left it for a day. The next day I renewed by discarding some of it and adding fresh flour and water. I continued this for 10 days. After which the starter was active
60% Flour 40% Water

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