Age

5Years
Color

Country of origin Switzerland

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Mixture

100%
Liquid Flour Other
Serini

Since 2013

I`m a chef, always looking for nice recipes...

Characteristics

The starter needs to grow min. 18h in the fridge with a temperature of approx 15°C. He has doubled his size and need another 18h to lift the dough for baking. The result is a very fluffy, gentle tasting bread.

Taste & flavour

Recipe

Starting ingredients

  • 25% Wheat rye flour
  • 25% Wheat white flour
  • 50% Water

Feeding ingredients

  • 20% Starter
  • 20% Wheat rye flour
  • 20% Wheat white flour
  • 40% Water
1
mix all together. We`re baking everyday bread and pizza, so i build as much as we need to do the dough and restart for the next day again.
20% Starter 20% Wheat rye flour 20% Wheat white flour 40% Water

Working method

1
25% Wheat rye flour 25% Wheat white flour 50% Water

Result

white and rye bread

The dough had a long, cold fermentation. I use to bake in a professional oven.
Serini white and rye bread first overview
Serini white and rye bread second overview
Serini white and rye bread first slice
Serini white and rye bread second slice

pure sourdough pizza and pittabread

Both same recipe, added olive oil
Serini pure sourdough pizza and pittabread first overview
Serini pure sourdough pizza and pittabread second overview

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