lIQUID SOURDOUGH STARTER - all secrets - how to create and maintain it скачать в хорошем качестве

lIQUID SOURDOUGH STARTER - all secrets - how to create and maintain it

To create a liquid mother yeast you will need: ° 100g Molino Pasini wholemeal Primitive Flour (14g proteins) 100g water at 55 ° Mix 2 minutes and leave 24h at 28 °. The following day you will need: ° 100g yeast from the day before ° 100g Molino Pasini Panettone Flour (380W 13.5 g protein) 100g water at 35 ° Mix the three ingredients and leave 24 hours at 28 °. The following day you will need: ° 100g yeast from the day before ° 100g Molino Pasini Panettone Flour (380W 13.5g protein) 100g water at 35 ° Mix the three ingredients and leave 24 hours at 28 °. Repeat this last refreshment for 15 days trying to always refresh at the same time. After 20 days your Liquid Mother Yeast is ready. For Baking: ° 100g yeast ° 100g Molino Pasini Panettone Flour (380W 13.5g protein) 100g water at 35 ° Mix, wait for doubling at 28 ° and make bread. For maintenance: ° 100g yeast ° 100g Panettone flour Molino Pasini (380W 13.5g protein) 100g water at 35 ° Mix, wait until it reaches halfway through doubling at 28 ° and refrigerate at 4-8 °. See you next video! THE PRODUCTS I USE: https://www.amazon.it/shop/ianspampat... CONSULTANCY & CONTACTS 📩 Business Mail - [email protected] MY FLOURS: https://www.molinopasini.com/e-shop FOLLOW ME FACEBOOK:   / ianspampatti.it   INSTAGRAM: https://www.instagram.com/ianspampatt... YOUTUBE:    / @ianspampatti   WEB: https://www.ianspampatti.it/