완벽한 사워도우

혼합물

56%
44%
액체(리퀴드) 밀가루 기타
Nicoletta

Preserve your sourdough for the future

Create your own Explore sourdough library

2014 이후

I wanted to bake healthy and flavoursome bread and was tired of eating home made bread that had virtually no taste or texture. I'm also a big fan of the slow food movement - so baking sourdough bread is deeply fulfilling.

특징

Nicoletta is tad more acidic than some of the other starters I have and she normally peaks in about 8 hours is i'm using only APF. She has a pleasantly acidic aroma that is quite distinct compared to the other starters I have.

맛과 풍미

Nicoletta top shot

레시피

시작하는 원료

  • 100% All purpose flour
  • 100% Water
  • 25% Dehydrated starter

먹이재료

  • 25% Starter
  • 100% Water
  • 100% Flour blend
1
1:4:4. That's 25 grams of mother starter with 100 grams of flour blend and 100 grams of water. The flour blend that I use is normally 25% Whole Wheat flour and balance APF.
25% Starter 100% Water 100% Flour blend

작업방식

1
A friend, Giacomo Calabrese was kind enough to ship me 2 dehydrated starters and this was one of them - it has its roots in the Italian island of Ischia. I rehydrated it and brought t back to life in early December 2014.
100% All purpose flour 100% Water 25% Dehydrated starter

Result

Sourdough Bread

Rustic, Crusty loaves with a a chewy crumb and some really complex notes.
Nicoletta Sourdough Bread first overview
Nicoletta Sourdough Bread second overview
Nicoletta Sourdough Bread first slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Of the 6 mother cultures I have, this is one of my favourites.

Hi , glad to hear that we Indians started the journey of sourdough, hope we can meet one day!! happy baking!!