Perfekter Sauerteig
Alter
16Jahre
Farbe
Ursprungsland Mexiko
Geschmack
und Aroma
Mischung
31%
34%
35%
Flüssigkeit
Mehl
Weitere
Cafetal
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I had a strong interest towards sourdough breads that did not exist in my country. My love towards cooking and baking took me to discover the wonders of fermentation and its creations.
Charakteristische Eigenschaften
The sourdough has bitter characteristics, high intensity and acidity, with a slight coffee and tabacco aroma. Not so dense, and not so liquid. The bubble could be described as big. It is a perfect sourdough for breads with whole grains.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 70% Whole wheat
- 30% Rye
- 40% Coffee
- 40% Kambucha
- 10% Water
- 1tbsp Vainilla bean
Zutaten für die Auffrischung
- 40% Fermentation
- 70% Whole wheat
- 30% Rye
- 40% Water
1
Sourdough is fed with 70 % of whole wheat flour and a 30% of rye flour. 40% of the ferment of coffee and Kambucha is added. After adding the ingredients, water can be added (40-60%.)
40% Fermentation
70% Whole wheat
30% Rye
40% Water
Aufarbeitung
1
The first step to preparing the ferment is to incorporate coffee, Kambucha, and vanilla all together. Let it ferment from 14 to 15 days. Once the fermentation is complete, add rye and whole wheat flour, with water. Start the protocole of the sourdough.
70% Whole wheat
30% Rye
40% Coffee
40% Kambucha
10% Water
1tbsp Vainilla bean
Ergebnis
Pizza masa madre
We have a dough pizza ,Cafetal, airy and airy flavor to
tobacco with coffee
Kommentare
I invite to "MASA MADRE :LA BOUTIQUE DEL TRIGO" in Guadalajara, Jalisco and try to get your own sourdough