Alter
11Jahre
Farbe
Ursprungsland Chile
Geschmack
und Aroma
Mischung
30%
16%
54%
Flüssigkeit
Mehl
Weitere
La Indomable
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Charakteristische Eigenschaften
Started it from apples used to make cider from Niebla, Valdivia. It behaves greats for every type of bread we have tried, even croissants and other fermented pastry. It's very low on acetic acid and it's been alive for 4 years
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 80% Limona apples
- 5% Honey
- 15% Mineral water
- 25% White flour
- 25% Mineral water
Zutaten für die Auffrischung
- 3kg White flour
- 3kg Water
1
We feed ir every day at night by adding same amounts of water and white flour and then we let it rest till the next morning at room temperature.
3kg White flour
3kg Water
2
after we use what we need to make bread we let it rest for the rest of the day in the fridge.
Aufarbeitung
1
I started this wild yeast from a fermented paste of wild sour apples and honey from Niebla, Valdivia back in 2013.
Still using it everyday to make baguettes, country loaves, and croissants.
80% Limona apples
5% Honey
15% Mineral water
2
After the fruit paste fermented I started discarding half and adding the same amount of water and flour
until there where no more fruit paste in the mix.
25% White flour
25% Mineral water