Seize the means of fermentation! ⓼⓹ Robespierre thinks of Apulia
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
among the many flours STOP that we are surrounded by STOP
there exist one that is as yellow as sand STOP in a sunny day STOP
it is the semola STOP remilled and remilled until ready STOP
for pasta and bread STOP
it is made with durum wheat STOP grano duro STOP
my favourite bread STOP the bread of Altamura is made with it STOP
the first experiment STOP was ran with the usual recipe STOP
25% Robespierre and 50% water over a 100% flour STOP
however STOP the 100% flour quantity was split into 50% of double-0 STOP and 50% of semola STOP
the resulting loaf STOP which rested for 13h in the fridge after 3h of bulk fermentation STOP
has been my favourite loaf of those i made so far STOP
the aroma is strong and complex STOP
the crumb is regular and elastic without feeling rubbery STOP
Robespierre watched as i devoured half a loaf STOP
without a second thought STOP nor regret STOP
may you see the sun - and yourself - rise, Robespierre STOP
