the chef recipe

the chef

Santa Maria Del Camí, España
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9Años
Color

Country of origin España

sabor
& aroma

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  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

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Líquida Harina Otros
the chef

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desde 2015

I am professional baker and decided to open my own sourdough bakery after 40 years working for others

Características

elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency

gusto

Receta

Ingredientes de partida

  • 100% Wheat flour 11% protein 75% extraction
  • 80% Water
  • 10% Anstellgut

ingredientes de alimentación

  • 10% Wheat flour 11% protein 75% extraction
  • 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction 8% Water

método de trabajo

1
Mixing Sourdough with a temperature 30-32 *C. Fermentation for 8 hours Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction 80% Water 10% Anstellgut

Preserva tu masa madre para el futuro

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