Karışım

69%
31%
Sıvı Un Diğer
ADITA

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Create your own Explore sourdough library

2017 'dan beri

ADITA was created in order to study the influence of the baker/handler in the microflora of the sourdough. This is a project conducted in collaboration with Prof. Rob Dunn and Prof. Anne Madden from the university of North Carolina. ADITA is one of the sourdoughs created among the 16 bakers in 15 countries taking part of this study.

Özellikleri

During fermentation it smells like bread/beer, non acidic. After storage under refrigeration, ADITA matures and acidifies until pH 4.0. It shows soft acidic taste, non acetic, mainly lactic taste. Fruity odour. Its colour is homogeneous, soft brown. Texture is semi-solid, like a very thick paste, very fluffy.

Lezzet ve Tat

ADITA top shot
ADITA jar shot
ADITA front shot
ADITA rising shot

Tarif

Başlangıç malzemeleri

  • 31% Flour
  • 23% Unchlorinated water
  • 46% Sourdough

Besleme malzemeleri

1
In a clean recipient, weight the correct proportion of starter/sourdough, flour and unchlorinated water (tap water stored oppened to the athmosphere to release the chlorine). Mix gently with the hands until obtaining an homogeneous paste. Place the dough in a clean transparent jar, at 27ºC. Follow the volume evolution. When the sourdough is mature, it doubles its volume in 2 h.

Çalışma yöntemi

1
ADITA was created for an experiment with the objective of studuing the influence of the baker/handler in the microflora of the sourdough. ADITA was made during the warm spring months in Novapan-Panishop (Zaragoza, Spain). It has a soft acidic flavour and bread/beer aroma, with also soft and fluffy texture and brown colour. Its microbial activity is quite intense and duplicates volume in 2 hours.
31% Flour 23% Unchlorinated water 46% Sourdough

Ekşi mayanızı yarınlar için saklayın.

Create your own Explore sourdough library