Alter
15Jahre
Farbe
Ursprungsland Peru
Geschmack
und Aroma
Mischung
33%
47%
20%
Flüssigkeit
Mehl
Weitere
Fermento Puno-Lima
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Flavor, texture, natural baking, experimenting with live cultures.
Charakteristische Eigenschaften
It's a strong sourdough, yielding good fermentation and oven spring. As I use whole wheat flour and ferment at room temperature, it tends to be slightly acidic but fruity. When I make bread, I usually ferment at the fridge (4C) for 12 to 36hs, so it develops a nutty and yeasty flavor.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Whole wheat flour
- 60% Raisin water
- 100% Whole wheat flour
- 100% Starter
- 100% Water
- 100% Whole wheat flour
- 30% Starter
- 50% Water
Zutaten für die Auffrischung
- 100% Whole wheat flour
- 30% Starter
- 50% Water
1
As I stated above, I feed it at low hydrations. I usually store one batch at the fridge (4C) for 7-10 days, and feed at room temperature (about 23C) every 12 hours to avoid excessive pungency.
100% Whole wheat flour
30% Starter
50% Water
Aufarbeitung
1
I started the culture with raisin water and whole wheat flour from the Andean region of Puno (Southern Peru).
It started with a 60% hydration ratio.
100% Whole wheat flour
60% Raisin water
2
After maturing about 2 days, I started feeding the starter with a 1:1:1 ratio
100% Whole wheat flour
100% Starter
100% Water
3
After maturing about 1 month, I started feeding at a lower hydration, on order to create a biga-style starter.
100% Whole wheat flour
30% Starter
50% Water
4
When I bake, I usually use a 25-30% of starter and 60-85% water, depending on the type of bread I want to bake.
I usually combine whole wheat flour with bread flour, at different percentages.