혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Juggernaut

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

I am a chef that got passionate about bread baking when attending a gastronomy event in my country Venezuela. There I was introduced to sourdough and since then I have been practicing and got me into working with it.

특징

My sourdough starters it's very strong, it has lasted a starving period of two month in the fridge, and was even frozen for 3 months. When reviving it came to life in one fed. It has a nice tangy taste but not to acidic and smells like fermented fruits. It likes to eat two times a day to maintain its flavor and smell profile. It's powerful when making a levain I can use it in 4 hours.

맛과 풍미

Juggernaut top shot

레시피

시작하는 원료

  • 25% Dark rye
  • 75% Whole wheat
  • 100% Water

먹이재료

1
I always manage to have around 100g of starter in my jar. I always discard around 80g and feed 40g of flour (10g Rye and 30g Whole wheat) and 40g of water. I do this every 12 hours.

작업방식

1
My sourdough starter is a 100% hidration one. It has a fermented fruity smells that goes from apples to pears and even grapes sometimes. The first ingredient that makes its special for me is Dark Rye flour since it really helps a lot in balancing the Flo our and smell I love of my sourdough.
25% Dark rye
2
My second ingredient is Whole wheat flour, this two flour combine to me are perfect for the flavor profile I want when making bread. And are really good in providing a lot of food for the organism and bacteria in my starter.
75% Whole wheat
3
Then I use bottle water, simple as that!
100% Water

Result

Pizza

I think the only product I bake beside bread are pizzas
Juggernaut Pizza first overview

Bagels

Delicious bagels also something I enjoy to bake
Juggernaut Bagels first overview

Artisan loaf

I love sourdough bread experiments like one of my favorite breads to bake is this chocolate cranberry sourdough
Juggernaut Artisan loaf first overview

Preserve your sourdough for the future

Create your own Explore sourdough library