혼합물

44%
56%
액체(리퀴드) 밀가루 기타
Tita

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

Bought my first bread book- FWSY by Ken Forkish and decided to try out the formulas.

특징

Sweet aroma. Hints of yoghurt, grass, and honey. The stone milled flour used to feed it yields a sweeter flavour and mild acidic notes. The whole grain also hastens the fermentation- young starter ready to use after 2-2.5 hours.

맛과 풍미

Tita jar shot
Tita rising shot

레시피

시작하는 원료

  • 100% Red fife
  • 80% Water

먹이재료

1
Tita is maintained at 80% hydration and fed with stone-milled flour- organic whole grain Red Fife (a Canadian heritage flour). We believe that the hydration and flour we use to feed it produce a starter that is not overly acidic and has hints of yoghurt, grass, honey.

작업방식

1
Tita is used for naturally leavened sourdough loaves. In our bakery, we consider it as the mother. From it we use to make sweet levain for our enriched dough like brioche. Moreover, another levain was born from Tita- Tito. Tito is a pasta madre (stiff starter) specifically trained for panettone/colomba production.
100% Red fife 80% Water

Result

100% Whole Grain Loaves

Spelt and Hard Red
Tita 100% Whole Grain Loaves first overview

100% Whole Grain Brioche

Einkorn, Red Fife, Spelt
Tita 100% Whole Grain Brioche first overview

100% Whole Grain Croissant

Hard Red and Red Fife Poolish made with red fife

100% Rye

Whole grain rye. Seeded with pumpkin, sunflower, and sweetened with maple
Tita 100% Rye first overview

Preserve your sourdough for the future

Create your own Explore sourdough library