I’m passionate about baking since I was a kid . One day my life changed when I had to move in Japan and quickly I was missing my “Pain de campagne” made by local artisan . It was my trigger ! Also I got a lot of interest on fermentation product like Cheese, Beer, Sauerkraut...and Bread ! Too Dedicated than I spent some time to study yeast and bacteria strains... my apartment became a lab ;)

Características

This starter have a very strong fermentation, in less than 3 hours the started double in size . She is fruity, salty with a small lactic acidity in the back.

Viscocity

gusto

Receta

Ingredientes de partida

40% Fermented japanese grapes
60% Japanese flour

ingredientes de alimentación

40% Source water
60% Japanese white flour

Feed twice a week and keep it in the fridge. Generaly I feed, let raise for 1 or 2 hours and put it back the lid tight in the fridge. Fermentation will still occur but slowly. Before baking day I Keep it overnight at room temp after a proper feeding.

40% Source water 60% Japanese white flour

método de trabajo

-Japanese Grapes are fermented in a 50/50 ratio with source water. - After 5 days at warm temp ( 30° C ), the liquide get very active and sparkling. - Use a ratio of 50/50 of the filtered Grape liquid and fresh all purpose white flour. - Keep the jar at room temp, the started should kick after few hours.

40% Fermented japanese grapes 60% Japanese flour