혼합물

60%
33%
6%
액체(리퀴드) 밀가루 기타
Cacao

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

understanding how yeast and fermentation works. Also Michael Pollan and Bere Celis

특징

cocoa aftertaste Milky flavour Not that sour Rises in 3 hours approx for every 500 grams

맛과 풍미

레시피

시작하는 원료

  • 250g Cocoa beans
  • 1000g Water
  • 100% "tepache"
  • 100% White flour

먹이재료

  • 100% Starter
  • 100% "tepache"
  • 100% Flour
1
Discard half of the starter then feed it like this: Ratio 1:1:1 Starter: flour: tepache
100% Starter 100% "tepache" 100% Flour

작업방식

1
Starter made with cocoa beans "tepache". Which it consist in ferment the cocoa beans in water until they get this bubbling effect. 3 to 5 days +/-
250g Cocoa beans 1000g Water
2
After you get this "tepache", now you weight the same amount of white flour and the fermented cocoa beans water .
100% "tepache" 100% White flour

Preserve your sourdough for the future

Create your own Explore sourdough library