Età
3Anni
Colore
Paese di origine Messico
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
GI2MA
dal 2022
I found amazing all the process and fall in love. I’m confident that this is what I want to do for the rest of my life. My bakery class is everything for my and I always try to put new flavors and knowledge in every bread. I hope to become the represent of Mexico worldwide for sourdough and take my dough to the library
Caratteristiche
One of the best experiences, the beer plays a unique rol adding a little bit of bitterness and kind of sour but keeping the taste of cereal and fermented. It’s so easy to activate every time I take it out of the fridge. A lot of bubbles and smells incredible.
Sapore e aroma
Ricetta
Ingredienti di partenza
- g Harina guadalupe panadera
- ml Water
- ml Beer
Ingredienti per il rinfresco
- % Flour
- ml Water
- ml Beer
1
Every 24 hrs taking very good care of the percentages the first 5 days . But because we use the beer the results are going to be very quick. I kept using it because I want to preserve the flavor and the texture that the dough takes
I same flour Guadalupe Panadera 00 Mexican Flour 80%
Whole wheat flour Guadalupe 20%
% Flour
2
Filtered and rested water /room temperature 70%
ml Water
3
Corona beer 30%
ml Beer
Metodo di lavorazione
1
Flour 00 “Guadalupe Panadera” (100% Mexicana) I use 80% every time
Whole Wheat Flour “Guadalupe” I used 20% every time
g Harina guadalupe panadera
2
Filtered and rested water/Room Temperature I use 70%
ml Water
3
For a unique flavor I use 30% of Corona Beer, tradition of Mexico as a starter
ml Beer
Result
Baguette
Alveolos grandes, bien hidratado, corteza crujiente, así como las pintas. Podemos probar el sabor de la mesa
Pizza
Pizza de horno, masa muy flexible y suave, crujiente después de horneado y sabor fermentado un poco dulce
Focaccia
Muy hidratada, corteza crujiente también por el aceite de oliva. Masa rica y esponjosa,
Burger bun
El sabor de la masa brioche con la masa madre hace una combinación dulce y ácida muy rica.
Commenti
I hope that everyone who tries it enjoy the process and please all the feedback is well received. I’m trying to learn and become a good baker