Pantalaimon recipe

Pantalaimon

Giulianova, Italy

Age

6Years
Color

Country of origin Italy

Taste
& Flavour

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Sourdough
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Mixture

40%
60%
Liquid Flour Other
Pantalaimon

Since 2012

I live bread but I kept having a bloated feeling after eating so I decided to try it out.

Characteristics

Local ingredients. The summer bread is different from the winter on.

Taste & flavour

Pantalaimon top shot
Pantalaimon jar shot
Pantalaimon front shot

Recipe

Starting ingredients

  • 60% Flour
  • 40% Water

Feeding ingredients

1
I discard the top part of the flour by using it for making bread. I use a flour mix from my local mill,and cooled boiled water. I mix the 3 ingredients and keep the starter outfor 6 to 8 hours depending on the temperature. Summer times even 4 hours. I then keep in the fridge and feed as needed. Minimum 2 times a week.

Working method

1
Flour- I use a mix from my local Mill which includes local grains. Water I keep cooled boiled water which I use for my liquid Mixed these two ingredients. I discarded and fed the starter everyday for 10 days.
60% Flour 40% Water

Preserve your sourdough for the future

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