Lievito Naturale (6hrs @ 24/25C)(g)(%) Semola Rimacinata100100Water5050LM (Semola)5050 (g)(%)Semola Rimacinata400100Water28070Lievito Naturale (Semola)8020Salt102.5 Log in or register to post comments It looks great Michael! Nice crumb. Good flavour?5kg bags of semola - it's serious!Lance Log in or register to post comments Decent flavour but room for improvement. My durum starter is a little too far along the oxidative spectrum.The difficultly with durum is developing the gluten well, it needs ample energy to work it out but colour retention is always at risk.Still my next post on durum demonstrates what some find very difficult to achieve with durum wheat, that is open crumb!Preview: Log in or register to post comments
It looks great Michael! Nice crumb. Good flavour?5kg bags of semola - it's serious!Lance Log in or register to post comments
Decent flavour but room for improvement. My durum starter is a little too far along the oxidative spectrum.The difficultly with durum is developing the gluten well, it needs ample energy to work it out but colour retention is always at risk.Still my next post on durum demonstrates what some find very difficult to achieve with durum wheat, that is open crumb!Preview: Log in or register to post comments
It looks great Michael! Nice crumb. Good flavour?
5kg bags of semola - it's serious!
Lance
Decent flavour but room for improvement. My durum starter is a little too far along the oxidative spectrum.
The difficultly with durum is developing the gluten well, it needs ample energy to work it out but colour retention is always at risk.
Still my next post on durum demonstrates what some find very difficult to achieve with durum wheat, that is open crumb!
Preview: