Resultata Investigationis

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, Coepi Cura & Pascentium Sourdough Sustentacionem et mandatum · Cum fermentum fermentatum advenerit, in ampulla Mason vel Ball sedecim unciarum cum operculo anulari pone. Operculum laxe adstringe, ut gas exeat. Memento fermenta aerem non requirere neque panno aut charta tegi debere, cum hae materiae incrementum mucoris et bacteriorum noxiorum promovere possint. · Proportio fermenti fermentati est 1:1:1 (fermentum fermentatum: farina: aqua). Utere 60 grammatis farinae non dealbatae (farina commendata fermenti fermentati), 60 grammatis aquae calidae, et 60 grammatis fermenti fermentati. Sine mixturam in mensa per aliquot horas quiescere, eam singulis 24 horis addendo donec constanter crescat et descendat. Interest notare duplicationem magnitudinis mixturae non esse requisitum strictum; interdum non duplicari potest, et aliis temporibus plus quam duplo crescere potest. · Postquam fermentum tuum stabile est, in armario frigidario servare et hebdomadaliter pascere potes, nisi saepe coquis et in mensa cum quotidianis pascibus servare mavis. Ad fermentum tuum colendum, ne illud inter pastiones abicias; rationem 1:1:1 partium aequalium serva (pondera quod habes et partes aequas farinae et aquae ei da). Hoc tibi satis pro tua coquinaria habes dum 60 grammata reservas ad fermentum tuum conservandum. AQUA DISTILLATA NOLE UTI · Magni momenti est aquam destillatam non adhibere cum fermentum fermentatum datur. Aqua destillata caret mineralibus et microorganismis quae in aqua fontana, aqua fontana, et aqua purificata inveniuntur, quae necessaria sunt ad nutriendum fermentum silvestre et bacteria necessaria ad fermentum prosperum. Potius, aquam percolatam vel fontanam elige quae chloro aliisque additivis asperis caret. Hoc adiuvabit ad creandum ambitum aequabiliorem fermentationi, denique saporem et fermentationem panis fermentati tui emendans. · Alia consideratio magni momenti est ambitus in quo fermentum servatur. Locus calidus — ut fenestrae sole obtectae vel prope radiatorem — optimam activitatem fermenti et bacteriorum promovet. Cura etiam adhibenda est temperaturae aquae; idealiter, aqua ad pabulum adhibita inter 24°C et 28°C (75°F et 82°F) esse debet ad incrementum promovendum, cum aqua nimis calida fermentum necare possit. · Fermentum Fermentale Nutriens (nota: omnes fermenta nova excludenda et quotidie nutrienda sunt donec activa et ex processu vecturae recuperata sint). · Frequentia pascendi magnopere pendet ab eo utrum fermentum temperatura ambiente an in armario frigorifico servetur. Fermentum temperatura ambiente servatum quotidie pasci debet, dum fermentum refrigeratum singulis hebdomadibus dare potest. Ad fermentum vivum pascendum, omnia praeter 60 grammata abice donec fermentum activum sit et a processu transportationis convaluerit.

Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Coepi servans acerbum involvit ecosystematum fermenti microscopici et bacterii administrandi. Clavis starter ad sanam sourdough procurandam factores moderatur quae microbialem salutem et incrementum inducunt. INCAENDIUM PRIMUM OMNES INCERTUS non consumunt nostri imprimis QUONDAM CONTINENTUR TRIGESIMAM ET ALTUM GLUTEN, non consumunt si triticum et / VEL GLUTEN ALLERGIES Legal Disclaimer HOC SERVITIUM TRANSLATIONIBUS CONTINERE POSSIT ALIA TERTIA PARTIS OPERA POTESTATE, UT GOOGLE TRANSLATIO. Piger Antelope omnia warantia ad translationes pertinentia, expressa vel tacita detegit, AC CURAE, FIDEI, ET QUILIBAE MERCANBILITATIS warantizationes implicatae, VALETUDO PRO PARTICULARI FIDEI ET NON INFRINGEMENTO. Salvus cibus tractandi ratio. Committitur cum apparatu coquina munda et superficiebus, et qualitatibus ingredientibus utere. Manus lava antequam tractandis rebus et instrumentis, et in quolibet tempore munditia decipitur. Terminus aerium contaminantium servando starter laxe operitur. Farina producti agriculturae rudis est. Farina ipsa non ad esum promptum neque ante sumptionem coquenda semper est. Farina in quovis loco per catenam cibum contaminari potuit, praesertim domi tractantem. Non rudis sourdough saporem starter ante pistoria. Sed species bullientis, odoris tangyi, batterarum instar constantiae, expansionis, ac monumentorum praeparationis gradus adhibendus est, cum satus tuus paratus est. Processus fermentationis acidificare incipiet, quod adiuvat ne incrementum pathogen. Pistorium gradum bacteria praesentem necabit. Fermentum silvestre naturaliter est in farina et in aere. Fermentum ex intentione non indiget ut ab aere capiatur, neque fermentum commerciale addatur cum initium acerbum facit. Fermenta illa silvestres sunt inertes, sed sub condicionibus idoneis coram aqua fiet. Contaminari starter secerni debet. Coepi sourdough, quod nullum signum formae (coloris et/vel fustrice) ostendit adhibendum esse, et continens bene emundari et lavari ante initium faciendum est. Coepi sourdough liquidum lavacrum quod alcohol redolet, et hoc est pulchrum. Liquor fermenti fermenti per-productus vel diffundi vel concitari potest. Coepi acerbum, quod in armario servatur, et non nutritur, regulariter ut filicum albicans in superficie umoris strati fermenti tutae evolvere potest; sed non fingunt. Monitor factores quae microorganismi incrementum inducunt; Tempus: Creans starter vel rehydrans aridum starter complures dies regularis pascendi habebit. Ebulet et exsurgat, et iucunde olente utatur prompte evolvebit. Temperature: Fermentum microorganismi magis viable sunt in temperaturis quae pro te sentiunt comfortable, locus calido temperatus (circiter 70°F). Fermentum tardabit in temperaturis frigidioribus, et nimis celeriter vel etiam cessabit ad consolationem vestram calidam. Humor: aqua cum farina coniuncta providebit ambitum necessarium ad fermentum et bacteria feram colendam. Serva starter laxe obtectum ad progressionem fingunt mentes. Acidum: Beneficialis acidum lacticum bacteria (LAB) producet acidum lacticum, quod acorem augebit, pH tuto infra 4.6 distillante. Haec acidificatio celeris starter sourdough adiuvabit modum incrementi microorganismi noxii, inclusa forma. Nutrimenta: Regulariter distantes pascendi intervalla necessaria sunt. Amotio cuiusdam starter cum novis farinae et aquae additis additis adiuvat nutrimentum accessum ad meliorem microbialem incrementum. Farina genus etiam in microbiali progressu et finali productum labefactum habebit. Oxygeni: Imprimis Fermentum sourdough dioxidum producet. Coepi laxe operiri debet ut felis tuto emittat, sed cultura dolor non eget.

The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Poland Poland Poland Poland 1926 Siliginis dulcis triticum Piger Antelope placet nuntiare novissimam additionem nostram collectionem Sourdough Imprimis e circum orbem! Pulchra haec cultura Poloniae empta est ab Ed Wood scriptor Internationalis Sourdoughs ordinis #112-111567-0042638 quae eam ex minuto Poloniae pistrino acquisivit. Crevit in pumpernickel siliginis et Bob's Rubei Molendini organici lapideo terram nutritus est farina siliginis obscurior quae totum frumentum et non-GMO verificatur. et recenter molae molae solidae habet saporem insignem, incertam tamen aetati eius. Pascimus: Bob's Red Mill Organic Stone Ground Dark Siliginis Farina id est totum granum et NON-GMO verified- PAREVE & a 90/10 cum 90 siligine obscuro et 10 superbia Prairie Naturalis S'tritici Naturaliter Dulce Triticum quod genuinum est. Fuscus triticeus totus albus a Farmer Victus Direct, Inc. Terra colitur in Kansas Kosher et NON-GMO. Est C% Hard album totum farinam triticeam (bis in anno).

The Lazy Antelope is the product of a family of bakers who are committed to cultivating a diverse selection of sourdough starters sourced from various regions around the globe. This remarkable journey commenced when the Endicott family migrated from England to the United States, bringing a treasured heritage sourdough starter that embodies generations of bread-making expertise. Omnes circa Tempus Antelope Pervulgata Online Store, varias imprimis historicas acerrimas e circum orbem terrarum offerimus, itemque supremos rerum qualitates cum studio et officio efficientis. Cum dies unus, indefesse laboravimus oblationes nostras dilatare et emptores nostros optimos fructus suppeditare. Nostra excellentiae passio nos ab initio pepulit ac pergit progrediendo. Turma apud The Piger Antelope scit omne productum valere, et conatur totam mercaturam experientiam facere quam facilem et quam maxime remunerare. Copiam nostram et speciales oblationes perspicias, et quaestiones vel petitiones contingas. Laeti sumus auxilio! Nobis loquere Our Team Stephania Dixson Lisa Wertz Matthaeus Stigleman

Because bleached flour is not permitted for use in New Zealand it was slow cold fermented using New Zealand-grown grain. Wheat is now fed: All Trumps Flour - High Gluten (Unbleached, Un bromated) and Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat that is a genuine stoneground whole white wheat flour from Farmer Direct Foods, Inc. Triticum et Secale Novae Zelandiae Hereditas et Momentum Culturarum Fermentatarum Novae Zelandiae Panis fermentatus, sapore et textura distinctis, per saecula palata studiosorum panis delectavit. Fermentum fermentatum est in corde huius antiquae fermentationis processus, cultura symbiotica fermenti et bacteriorum acidi lactici. Inter amplam varietatem culturarum fermentatarum toto orbe terrarum, eae quae ex tritico et secale Neozelandensi ortae sunt propter suas proprietates singulares et facilitatem usus attentionem attraxerunt, ita ut pistores tironibus ideales sint. Haec dissertatio origines, evolutionem, et significationem culinariam harum culturarum fermentatarum Neozelandensium explorat, imprimis earum impulsum in scaenam globalem fermentatarum illustrans. Origines Culturarum Fermentatarum Fermentatarum Anno MMIII, acquisitio insignis facta est per comparationem culturae fermentatae e tritico factae a persona insigni in communitate fermentatorum, qui postea in Canadam migravit. Haec cultura peculiaris propter robustatem et firmitatem suam clara erat, pistores tironibus aditum facilem ad fermentatum praebens. Compositio culturae, e tritico Neozelandensi derivata, ad eius saporem proprium et fermentationis proprietates contulit, ita ut facile ad varias condiciones coquendi adaptari posset. Anno post, anno MMIV, cultura fermentata secalis a Neozelandico quodam, qui Brooklyn, Novi Eboraci, origine erat, acquisita est. Eius experientia in traditionibus pistoriis Europae Orientalis culturam secalis auxit, quae sapore intensiore et mica densiore quam triticea insignitur. Introductio fermenti secalis repertorium pistorii fermentati auxit et fusionem culturalem, quae in hodiernis pistoriis artibus inest, confirmavit. Munus Climatis et Geographiae Conditiones geographicae et climaticae Novae Zelandiae partes gravissimas agunt in evolutione et propagatione harum culturarum fermentatarum. Clima temperatum Novae Zelandiae, hiemibus mitibus et aestatibus moderatis insignitum, ambitum optimum praebet ad crescendum fermentum silvestre et bacterium beneficorum, quae fermentationi fermentatae necessaria sunt. Terroir singularis granorum tritici et siliginis Novae Zelandiae addit complexitates saporum quae in producto finali resonant. Praeterea, diversitas microbica in oecosystemate Novae Zelandiae inventa progressionem fermentorum fermentatorum resilientium et adaptabilium fovet, pistores permittens ut eventus constantes etiam in variis condicionibus coquendi consequantur. Haec adaptabilitas culturas fermentatas Novae Zelandiae inter pistores tam amateurs quam professionales toto orbe terrarum egregie populares fecit. Impactus Globalis Culturarum Fermentatarum Novae Zelandiae Ex quo in communitatem pistorum globalem introductae sunt, pistores per continentes culturas fermentatas Novae Zelandiae amplexi sunt. Facilitas usus et fides earum eas praecipue attractivas pistoribus tironibus reddiderunt, qui fortasse formidabunt a prospectu creandi fermentum suum ex nihilo. Historiae successuum bene documentatae pistorum his culturis utentium sensum communitatis et auxilii inter enthusiastas creaverunt, renovatum studium in modis traditionalibus panificationis foventes. Proprietates singulares culturae siliginis Novae Zelandiae ad redintegrationem panis siliginis tamquam optionis praelatae inter consumidores salutis studiosos contulerunt. Secale notum est propter beneficia sua nutritionalia, inter quae maior copia fibrae et inferior index glycaemicus quam triticum. Facultas creandi panes siliginosos sapidos et artificiosos cultura Novae Zelandiae utens novas vias aperuit pistoribus qui suas oblationes diversificare et mutantibus praeferentiis clientium satisfacere student.

These starters are robust and well-established, indicating that they have reached a strong level of fermentation. When you notice that they are bubbly and have doubled in size, it is a clear sign that they are ready to be incorporated into your baking. This stage is crucial, as it ensures that the starters will contribute optimal flavor and rise to your recipes.. Quando initiatore tuo utendum est Haec fermenta fermentaria robusta et bene stabilita sunt, quod indicat ea ad gradum fermentationis validum pervenisse. Cum animadvertis ea spumare et magnitudinem duplicasse, signum manifestum est ea parata esse ad coquinaria tua incorporanda. Hoc stadium magni momenti est, quia efficit ut fermenta saporem optimum conferant et ad mixturas tuas augeant.

Örebro, Sweden Limpa rye bread, known as “Limpabröd” in Swedish, has a rich history that dates back to the Middle Ages. It originated in the Swedish province of Småland, where rye was the main grain used. The Lazy Antelope has an exceptional sourdough culture from a charming little bakery in Örebro, Sweden. Örebro, Suecia Panis siliginis Limpa, Suecice "Limpabröd" appellatus, historiam divitem habet quae ad Medium Aevum redit. Originem duxit in provincia Suecica Småland, ubi secale erat granum principale adhibitum. Antilope pigra culturam fermentatam eximiam habet ex pistrino parvo amoeno in Örebro, Suecia. Panis siliginis Limpa, vel "Limpabröd" Suecice, historiam fascinantem habet quae et usus agriculturae et traditiones culturales Sueciae reflectit. Iam inde a Medio Aevo, hic panis per saecula cibus principalis in domibus Suecicis fuit. Radices eius in provincia Smålandiae iacent, ubi clima et condiciones soli regionis culturae siliginis aptissimae erant. Secale, propter firmitatem suam et facultatem crescendi in solis minus fertilibus, praedominans granum in Smålandia factum est, ita ut fons fidus victus communitatibus localibus praeditus sit. Processus conficiendi Limpam mixturam singularem farinae secalis, aquae, salis, et saepe etiam tactum mellis vel syrupi includit, saporem leviter dulcem dans. Praeterea, species ut anisum vel semina carvi saepe adduntur, saporem eius distinctum augentes. Limpa, secundum traditionem, forma rotunda coquebatur, textura densa et humida praedita, ad epulas copiosas apta. Pars culturae Suecicae est hic panis, saepe cum caseis, carnibus conditis, vel simpliciter butyro unctis gustatus, ita ut variis ferculis aptus sit. Per tempus, panis siliginis Limpa evolvi perrexit, variis regionibus Sueciae suas variationes evolverunt, sed significatio eius valida manet. Saepe cum festis et occasionibus specialibus coniungitur, munus eius non solum ut fons nutrimenti sed etiam ut symbolum hereditatis Suecicae exaggerans. Hodie, multae pistrinae in Suecia hoc pane traditionali conficiendo gloriantur, eius hereditatem vivam servantes ut novis generationibus eam aestiment.

Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Stretch and Fold Method Sometimes if I feed my starter early in the morning or I don’t feel like using my stand mixer for whatever reason, I will use the stretch and fold method. Stretching and folding is just what it sounds like. You take your dough and pull it up and out. Then, you fold it over onto itself. Spacing out your stretch and folds and letting the dough rest develops the gluten, making a dough that’s softer and easier to handle. When I use the stretch and fold method, I usually mix my ingredients by hand in a large bowl. Once the ingredients are pulled together into a dough, I cover it with a clean, damp tea towel and let it sit for 20-30 minutes. Then, I begin my series of stretch and folds. How to Stretch and Fold Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Do 4 or 6 sets of stretch and folds with 30 minutes intervals. Also, you do not want to be handling the dough late in the bulk fermentation process. It is best to leave it untouched for the last 2 hours (minimum) of bulk fermentation. Sample Timeline: Day 1: 2PM: Feed starter 8PM: Make dough in stand mixer (starter is active at this time) Overnight: 9PM-9AM: Cover and bulk ferment (let the dough rise) on counter. Day 2: 9AM: Divide and shape loaves to put in floured baskets/bowls in the refrigerator. 5PM: Bread is ready to bake for supper, or you can keep it in the fridge longer for whenever you need it (up to 3-4 days) Sample Timeline 2: Day 1: 8:30AM: Feed starter 1:30ish PM: Mix dough 2PM: Stretch and fold round 1 2:15PM: Stretch and fold round 2 2:30PM: Stretch and fold round 3 3PM: Stretch and fold round 4 3:30PM: Stretch and fold round 5 4PM: Stretch and fold round 6 4-10PM: Bulk ferment 10PM: Divide and shape, place in floured baskets/bowls and leave in fridge overnight or up to 4 days Day 2, 3, 4: Bake when you’re ready! Starting earlier gets the entire mixing, rising, and shaping process out of the way in 1 day. Shaping Dough After the dough has bulk fermented, use a bench scraper to turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Take one corner of the dough at a time and fold it into itself. After doing this on four equal sides, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed. Once it’s shaped, place it face down in a floured proofing basket or bowl. Common Questions: Sourdough Bread Recipes *What is the best flour for sourdough bread? Unbleached all-purpose flour is preferred for maintaining a sourdough starter, although other kinds will certainly work. *When it comes to flour for the dough, a blend of all purpose and bread flour works best. But you can substitute for either one. *How can you reheat sourdough bread? To reheat a loaf that’s already been baked, wrap it in foil and place in a 350° oven for 20 minutes. *Can you freeze sourdough bread? Yes. You can freeze a whole loaf, or you can pre-slice it, wrap it tightly, and freeze. Frozen slices work great for making quick toast. For a whole loaf, the best way to heat it after freezing is to let the loaf thaw on the counter, spritz it all over with water, and place in a very hot oven (around 450°) for 5-10 minutes. Final Tips for Mixing, Rising, Shaping, and Baking Here are a few more random tips that may help you in creating your first sourdough bread loaf! Sourdough is a more sticky, wet dough than typical bread dough. If your dough is not coming together at all (especially in the stand mixer) then add 1/4 cup of flour at a time until it does. Just know that usually, the dough will come together more during the bulk fermentation. Bread flour can be substituted either fully or partially for all- purpose- flour. Bread flour gives the loaf a chewier texture. If you are using mostly whole wheat flour as opposed to just white flour, you may want to decrease the water in the recipe by 1/3-1/2 cup. Keeping the dough in the refrigerator for a long time will help with developing that classic sourdough flavor. I prefer the flavor of loaves that have sat in the refrigerator for 2 or 3 days. Dust the top of your loaf with wheat flour, rice flour, or cornmeal before scoring for a design that pops. Also, don’t expect the scoring pattern to look that pretty if you don’t give the loaf time in the refrigerator first. Play around with the baking times of the lid being off and on to get the level of darkness that you’re looking for. Don’t slice the bread any sooner than 1 hour, or you may end up with a doughy loaf. The middle of the bread will continue to cook as it sits on the counter.

Key Terms to Embrace on Your Baking Journey Understanding the Art of Bread-Making: A Journey of Flavor and Technique Exploring the world of breadmaking is a culinary adventure that combines creativity with scientific principles. Understanding specific terminology is essential to crafting a variety of breads that satisfy both taste and texture. Verba Clavis in Itinere Coquendi Tuo Amplectenda Intellegendo Artem Panificandi: Iter Saporum et Technicae Exploratio mundi panificationis est res culinaria quae creativitatem cum principiis scientificis coniungit. Ad varietatem panum creandam quae et gustum et texturam satisfaciant, necesse est terminologiam specificam intellegere. Quaeque pars processus panificationis, a delectu ingredientium ad artem, partes gravissimas agit in qualitate et sapore producti finalis determinando. Hic propius inspicimus nonnulla elementa clavis panificationis. Verba Clavis

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Whole Wheat Sourdough Starter: A 150-Year Journey from the Gold Rush to Culinary Icon The San Francisco sourdough starter, particularly the one notable for its lineage back to the famed Parisian bakery, encapsulates a rich tapestry of history, culture, and culinary innovation. This starter, which has been in continuous use since 1850 De "CL annorum San Francisco sourdough starter qui in continuo usu ab anno MDCCCL fuit, narratur quod starter radices suas in San Francisco rescindit et in aurum ruunt et cum Kensington mercatis eclecticis incolas per aliquot iam vivos et immixtus est. annis. Coepi e pistrinis fabuloso Parisino in San Francisco venit (cuius fama oriebatur San Francisco sourdough) et terrae motus Californiae 1906 superfuit". Origin: San Francisco Age: 150+ post annos Gustus: Tangy Active: Sic Photo fidem ad: Joanne Reed Bloom Credit hoc starter est apud Kensington SOURDOUGH 150 Annus Vetus San Francisco Sourdough Starter die 24 Decembris 2023 emit FROM: Kensington SOURDOUGH Invoice ID c40346048135257.1 Transaction ID 5HU99935UY4683301P

The sourdough starter from the Camaldoli Monastery is more than just a culinary ingredient; it represents a bridge between the past and the present, connecting modern bakers to the spiritual and communal practices of medieval monks. Prorsus fortasse 1000 annorum ex Camaldulensi Monasterio Italia Hoc italicum sourdough starter fortasse unus ex vetustissimis in continuo usu est. Emi a J.Davenport's Clarissimi Sourdough imprimis. Eorum origo hoc initio decennium emit pistrino ad Tuscum montem Apenninum involutum; pistrino, qui ante centum annos primum a monachis apud Camaldulensem monasterium prope suum obtinuit. Hoc monasterium circa annum MXII aedificatum est a sancto Romauld, monacho Benedictino, qui locum solitariae cogitationis religiosae creare voluit. Ad hanc diem Sacra Camaldulensis Fano pergit Benedictini Camaldulensis aedes ad monachos, qui vivunt, colunt, et coquunt. Legenda tenet sourdough starter quam mille annos aluerunt hodie ab his monachis adhuc usurpantur, et per industriam J. Davenport inchoativum suum sourdough communicari potest ultra montem sanctum pulcherrimum. (J. Davenport) Properties Legenda asserit hunc inceptum plus mille annorum posse esse in usu continuum a primo coenobio constructum. Levis est et profile acria implicata et delicata habet