September 21, 2023 - 6:52am
Panettone Universal Method Calculator
I quickly put together a calculator tailored to the primo impasto which calculates the variables of The Universal Method as devised by Thomas Teffri-Chambelland.
I have been devising my own formulas and was interested in seeing how they stacked up according to his method.
Excluding dough inclusions / add-ins / of the homogenous dough:
%Su = % Sugar
%Hu = % Water content
Cu = Sugar concentration in available water content.
https://staffoflife.wordpress.com/links/universal-method/
Feedback welcome.
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Thank you! That will be very helpful. How is the panettone going?
Regards, Sue
Haven't made many, my primary goal has been to focus on achieving a pH above 5 in the primo impasto. No joy yet!
I have however achieved a very low TTA / acid load without compromising on activity.
I've actually mostly been doing sourdough pizza with my LM!
Cheers,
Michael
Thank you Michael - I'm sure a lot of work has gone into that. What are your thoughts on sourbakernz's LM zucchero?
Lance
1. Yeast water = one failed attempt
2. Livito Madre = many fails including a incomplete blog post.
Unicorn: Mystical creatures impossible to capture.