Since I started baking bread with lievito madre, the loaves come out beautiful. So I found the courage to not follow the recipes and try my own flour mixture. What is your experience with mixing different types of flour? I tried this combination for the first time: 150g bread flour 0, 150g white flour 00, 50g whole wheat flour, 150g manitoba and 50g rye flour, 100g lievito madre, 1tsp honey, 380g water, 12g salt. The bread is full of flavor, but there is always room for improvement! Do you add other ingredients to the bread, such as olives, sundried tomatoes, spices…. and what's the advantage if I can put all those goodies on a slice of bread after baking?
by Any-Assistance-9093
5 Comments
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beautiful!!
Why do you call it “lievito madre”?
Isn’t that literally sourdough in Italian? It is, isn’t it?
What’s the difference?
I’m guessing it’s just a stiff starter.
Beautiful bread! When did you add the honey? Very new to sourdough, but very inspired by your loaf!
That is a beautiful looking loaf