How to obtain your personal natural baking mixture

How to obtain your personal natural baking mixture
 
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This recipe was uploaded
by macinino

 
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Ingredients

Ingredients
Method
 
  • 200 g flour (bio and the best quality that you can obtain)
  • 100 g water (without clorine, so you have to buy)
  • 1 spoon of honey (or a very mature fruit like banana, peach, grape)
  • 1 spoon of olive oil
I selected Pasta and Pizza category because there isn't bakery category, and the closer category is that
put every ingredients on a bowl and add the water whisking with the hands until obtain something firm and smooth. Put it on a greasy glass bowl, cover with a kitchen cloth and with a dish above but not hermetically.... put the bowl in a warm place (25°C... inside your off oven) and after 48 hours the mixture shoul be growed with some fermentation bubble inside. The mixture appare like glue at finger... It\'s normally.... now you have to refresh it.... if you don\'t see growing or fermentation, make the first refresh the same
100 g of mixture
100 g of flour
50 g of water
never, never oil again!!!!!! put again the result on a floured bowl for other 48 hours and so on again....(if after other 48 hours you don\'t see any fermentation activity.... sorry but you have to waste all and restart from zero )
the rest of mixture you have to waste (for 2-3 weeks) because is very very acid.... after this point you can use it the mixture insted the baking powder.... usually I make this step
i.e. 100 g mixture
100 g flour
50 g water
I obtain 250 g of new mixture.... 100 g put to stay on a bowl to grow again... 150 g I will use it for backing
the time to rise of the final products is high.... but it\'s also high the taste satisfation... I can ensure you... and if you take care about it, your backing mixture can follow you for a life

How to obtain your personal natural baking mixture

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alt

This recipe was uploaded by macinino

 
 

Method


I selected Pasta and Pizza category because there isn't bakery category, and the closer category is that
put every ingredients on a bowl and add the water whisking with the hands until obtain something firm and smooth. Put it on a greasy glass bowl, cover with a kitchen cloth and with a dish above but not hermetically.... put the bowl in a warm place (25°C... inside your off oven) and after 48 hours the mixture shoul be growed with some fermentation bubble inside. The mixture appare like glue at finger... It\'s normally.... now you have to refresh it.... if you don\'t see growing or fermentation, make the first refresh the same
100 g of mixture
100 g of flour
50 g of water
never, never oil again!!!!!! put again the result on a floured bowl for other 48 hours and so on again....(if after other 48 hours you don\'t see any fermentation activity.... sorry but you have to waste all and restart from zero )
the rest of mixture you have to waste (for 2-3 weeks) because is very very acid.... after this point you can use it the mixture insted the baking powder.... usually I make this step
i.e. 100 g mixture
100 g flour
50 g water
I obtain 250 g of new mixture.... 100 g put to stay on a bowl to grow again... 150 g I will use it for backing
the time to rise of the final products is high.... but it\'s also high the taste satisfation... I can ensure you... and if you take care about it, your backing mixture can follow you for a life
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