Russian Roulette
Ingredients
- sour cream
- Sila kefir
- Whey
- Vinegar
- MSG
- Mushroom powder
- Russian peas
- Pine cone
- Chicken heart
- Rosemary
- Thyme
- Aquavit jelly
Method
Mix crème fraîche with kefir, whey, vinegar, MSG, mushroom powder and crushed peas. Roast at 400°C in Effeuno. Top with rosemary, thyme and aquavit jelly after roasting.
The dough: Biga with Saccorosso and Petra 0102 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Saccorosso
- Petra 0102
Method
Biga dough with 40% Caputo Saccorosso and 60% Petra 0102.
Hydration 75%, fermentation 48 hours.