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gennarino.org Visita il nuovo sito di gennarino.org! 2010-04-24T14:37:18+02:00 https://www.gennarino.org/forum/feed.php?f=10&t=16350 2010-04-24T14:37:18+02:00 2010-04-24T14:37:18+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=200411#p200411 <![CDATA[Re: un pane da lievito madre]]> Statistiche: Inviato da vittorio — 24/04/2010, 14:37

]]> 2010-04-08T15:06:22+02:00 2010-04-08T15:06:22+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=199289#p199289 <![CDATA[Re: un pane da lievito madre]]> mi collego a questo post x chiedere se sapete qualcosa del cremor tartaro.
Ho problemi con il lievito di birra e posso solo mangiare pane a lievitazione naturale; ho la macchina per il pane e mi
hanno detto che posso usare il cremor tartaro :shock: domanda cos'è, dove lo trovo e sopratutto come lo devo usare e in che dosi.
Grazie a chi mi risponderà!
Ps. sono nuova appena registrata e ancora non conosco molto di questo simpatico ed interessante sito.
Ciao Monica :)

Statistiche: Inviato da Moni — 08/04/2010, 15:06

]]> 2010-03-04T15:17:52+02:00 2010-03-04T15:17:52+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=197411#p197411 <![CDATA[Re: un pane da lievito madre]]> Statistiche: Inviato da vittorio — 04/03/2010, 15:17

]]> 2010-03-04T00:05:06+02:00 2010-03-04T00:05:06+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=197371#p197371 <![CDATA[Re: un pane da lievito madre]]> Statistiche: Inviato da salutistagolosa — 04/03/2010, 0:05

]]> 2010-03-02T14:39:24+02:00 2010-03-02T14:39:24+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=197241#p197241 <![CDATA[Re: un pane da lievito madre]]> Statistiche: Inviato da robychi — 02/03/2010, 14:39

]]> 2010-03-02T14:17:35+02:00 2010-03-02T14:17:35+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=197240#p197240 <![CDATA[Re: un pane da lievito madre]]> Statistiche: Inviato da vittorio — 02/03/2010, 14:17

]]> 2010-03-01T20:35:29+02:00 2010-03-01T20:35:29+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=197195#p197195 <![CDATA[Re: un pane da lievito madre]]> Statistiche: Inviato da lunanerazzurra — 01/03/2010, 20:35

]]> 2010-03-02T14:38:10+02:00 2010-03-01T15:58:13+02:00 https://www.gennarino.org/forum/viewtopic.php?t=16350&p=197160#p197160 <![CDATA[un pane da lievito madre]]> ho trovato la pace dei sensi con il lievito madre! mi spiego, se avete del lievito madre in forza ho scoperto che si può conservare in frigo ben legato (ho scoperto, empiricamente, che ben legato si conserva meglio) anche due settimane (anche se ne conservo 300-350 grammi, la resa, una volta pulito, è di circa 100 grammi).
allora, pulisco (prelevando il lievito dal frigo) 100 grammi di lievito, lo impasto con 150 grammi di farina manitoba favero e 40 grammi di acqua tiepida; lascio lievitare a temperatura ambiente (non al caldo) e coperto con pellicola una giornata intera. prelevo 80-90 grammi di lievito e impasto con 150 grammi di farina mnitoba favero e 150 gammi di farina biologica '0' 'sì naturalmente' e 210 grammi di acqua tiepida nella quale sono disciolti una presina d zucchero e 2 di sale. impasto fino ad omogeneità e lascio lievitare 40 minuti; stendo delicatamente la massa allargandola allungandola e piegandola in tre, operazioe che ripeto finchè sento che la pasta offre resistenza. ripeto l'operazione altredue volte sempre intervallate da 30 minuti (importante non rompere le bolle di gas). formo e lascio lievitare fino al raddoppio (3-4 ore). inforno a 220°C per un'ora con un pentolino piccolo con un paio di bicchieri d'acqua.
questo il risultato (mi dicono assomigli molto al pane di genzano, solo molto meno salato):



(scusatemi, se qualcuno potesse aggiustarmi la fotografia gliene sarei grato)panevittorio.jpg

Statistiche: Inviato da vittorio — 01/03/2010, 15:58

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