Cucina dei Ribelli

Sourdough Archive

One starter, one numbering, 34 records.

Several square tomato focaccia cooling on a wire rack, deeply dimpled and studded with roasted tomato and oregano, beside a printed Sicilian cloth.

The starter. Leonardough da Vinci — one starter, about 18 months old, kept at 100% hydration on roughly 90% bread flour and 10% whole wheat, and held in the fridge between bakes. Vigorous enough to triple or quadruple rather than double, so the float test and volume alone are unreliable peak indicators; watch for the domed top plateauing.

Several square tomato focaccia cooling on a wire rack, deeply dimpled and studded with roasted tomato and oregano, beside a printed Sicilian cloth. 25 records Savory Focaccia, lean loaves, semola, the seeded and the sharp. A dark cocoa sourdough loaf made with instant espresso and dried tart cherries. 9 records Sweet Chocolate, cherry, saffron, citrus. The dessert end of the starter.