Âge
6Ans
Couleur
Pays d'origine Inde
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
KIMAYA
Depuis 2018
Fascination with wild yeast fermentation. Being a craft brewer i have always tried to brew beers using different kinds of yeast all around the globe. After having a sourdough at an aquitance's place i decided to start developing cultures and baking breads.
Caractéristiques
I used this culture to bake a ragi bread. i used 60 percent millet flour and 40 percent all purpose flour. Ragi flour is light red in color and hence the color of the bread was red. The bread was very balanced and not very sour. It gave a nice sour tinge. The bread was chewy in nature. I could not see many air gaps which are usually evident when i bake with the all purpose flour
Goût et saveur
Recette
Ingrédients de base
- 100g Millet flour
- 100g Water
Ingrédients pour nourrir le levain
- 50g 50 gms water
- 50g Millet flour
1
Discard 100 gms of culture and add 50 gms millet flour and 50 gms water
50g 50 gms water
50g Millet flour
Méthode de travail
1
This sourdough is made from 100 percent red finger millet flour. Red finger millet which is called Raagi locally has been a popular millet in the Indian Subcontinient. This flour used is a whole grain flour. The millet flour was added with mother culture made from all purpose flour and then incubated.
100g Millet flour
100g Water