Coorg coffee King recipe

Coorg coffee King

Coorg (Kodagu), Indien
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Drucken

Alter

9Jahre
Farbe

Ursprungsland Indien

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

84%
16%
Flüssigkeit Mehl Weitere
Coorg coffee King

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seit 2015

Started baking sourdough breads in 2012 when I made my first wheat starter(4 yrs old).The natural way a bread can be made fascinated me. It is healthy and the crunchy crust and chewy crumb really tickled my palate. The way it can be savoured for breakfast with just butter and the way it can be enjoyed with a lot Indian dishes only accelerated my taste buds to confirm me to have it infinitely.

Charakteristische Eigenschaften

1. It is a very vigorous starter / strain of yeast. 2. Once it is fed & immediately put in the fridge, it only keeps rising. Never falls. 3. Every day you open that airtight container, it is only hissing & fuming & even after 7 full days of being in fridge. 4. The air pockets remain large in fridge for up to 5 days 5. The starter is always thick, stringy even after a week in fridge.

Geschmack und Aroma

Coorg coffee King top shot
Coorg coffee King jar shot
Coorg coffee King front shot
Coorg coffee King rising shot

Rezept

Zutaten für den Starter

  • 100g Green coffee berries
  • 300g Water
  • 5g Honey
  • 5g Honey
  • 5g Honey
  • 50g Water from jar
  • 50g Bread flour
  • 50g Water extract from jar
  • 50g Bread flour

Zutaten für die Auffrischung

  • 10g Starter
  • 40g Bread flour
  • 40g Water
1
1 Part of starter and mix it with 4 parts flour and four parts of water. Eg: 1 gram starter + 4 grams flour + 4 grams water.
10g Starter 40g Bread flour 40g Water

Aufarbeitung

1
Day 1: In a jar add the green coffee berries, water and sugar mix well and set aside.
100g Green coffee berries 300g Water 5g Honey
2
Day 2: Open the jar, stir it with a spoon, close the lid, shake the bottle a couple of times and set aside.
3
Day 3: Open the jar, add sugar and stir, close the lid, shake the bottle a couple of times and set aside.
5g Honey
4
Day 4: Bubbles seen on top. Open the jar stir it with a spoon, close the lid, shake the bottle a couple of times and set aside.
5
Day 5: Bubbles seen on top. Open the jar, add honey, stir it with a spoon, close the lid, shake the bottle a couple of times and set aside.
5g Honey
6
Day 6: More bubbles seen on top. By this day the yeast activity should be good and the liquid should be quite fizzy. If the liquid is not fizzy, the above process can be continued for a day or two more. Filter about 50 ml of this water, mix it well with 50 grams of bread flour in a jar and set aside. Maintain the jar with coffee seeds for a day more.
50g Water from jar 50g Bread flour
7
Day 7: Filter another 50 grams of water from the jar, mix it well with 50 grams of bread flour and add it to the Starter (flour and water mixture) from the previous day and mix well, The starter should be active in about 6 to 10 hours after this feed. This can now go into the fridge and maintained by feeding regularly
50g Water extract from jar 50g Bread flour

Ergebnis

Product name - Beignets, baguettes, loaves.

1. Roti's - Fantastic roti's 2. Beignet's - Super delicious 3. Baguette's - Loveley ones 4. loaves
Coorg coffee King Product name - Beignets, baguettes, loaves. first overview
Coorg coffee King Product name - Beignets, baguettes, loaves. second overview
Coorg coffee King Product name - Beignets, baguettes, loaves. first slice
Coorg coffee King Product name - Beignets, baguettes, loaves. second slice

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