Io, La mia pasta madre e Voi
Ecco i temi dei partecipanti al Contest di marzo!
Grazie a tutti per aver condiviso con Noi queste belle emozioni!
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Gruppo La Pasta Madre
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Commenti (3)
giulia
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ciao
sono appena entrata in punta di piedi nel forum , ho poca esperienza nella panificazione , ho bisogno di consigli dati dal pragmatismo.
ho impastato 1 KG. di farina di farro e grano saraceno con idratazione al 30%, e 300 gr. lievito 2% sale + un cucchiaino di miele .
ho visto la prima lievitazione , poi ho fatto pieghe con fatica , l’impasto troppo morbido.
un disastro ….dove ho sbagliato datemi un aiuto
grazie mille e buona giornata
giulia
RISPONDETEMI BAY BAY
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Alessia la Boss
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Forum? Intendi il gruppo Facebook?
Per consigli immediati è meglio chiedere lì, comunque che tipo di lievito hai usato? E 300 g acqua su un chilo di farina? Hai comunque usato farine molto deboli e il grano saraceno non ha proprio glutine
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patrizia
| #
ciao a tutti
ho iniziato circa un paio di mesi fa a creare il lievito madre….a distanza di due mesi ci vogliono ancora circa 24 ore per il raddoppio (quando tolgo la pellicola bucherellata dal vasetto ha un odore di succo di mela….più o meno ed è gradevole…ma non sa di lievito)…..perciò non sono ancora riscita a fare niente…..mi dite cosa sto sbagliando e se devo continuare ancora tanto per i rinfreschi??
ho iniziato con farina e acqua…..ho tentato tre volte …..poi ci sono riuscita a farla partire……ma mi sembra lentina….
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