완벽한 사워도우

혼합물

25%
25%
50%
액체(리퀴드) 밀가루 기타
María Ajiaco

Preserve your sourdough for the future

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2020 이후

I fell inlove with ferments 5 years ago. i've had different sourdoughs through the last 7 years, but since I move a lot, some of them broke. the moment i started my newer ferment of fruit and potatoes and started baking a week after that. it began making amazing breads so I started baking every day and fell inlove with it.

특징

Guerrera, fuerte, suave y sedosa. ligera y tierna.

맛과 풍미

María Ajiaco top shot

레시피

시작하는 원료

  • 50% Harina
  • 50% Água
  • 30g Papa criolla
  • 30g Papa pastusa
  • 30g Papa sabanera

먹이재료

  • 33.3% Papa criolla
  • 33.3% Papa pastusa
  • 33.3% Papa sabanera
  • 100% Harina blanca de trigo
  • 100% Água
1
agregar agua reposada, filtrada y oxigenada a la masa madre, mezclar hasta diluir bien la masa en el agua y posterior agregar la harina y mezclar bien hasta que quede bien hidratada la harina. una vez al mes agregar agua fermentada de papas 50% y 50% agua filtrada.
33.3% Papa criolla 33.3% Papa pastusa 33.3% Papa sabanera 100% Harina blanca de trigo 100% Água

작업방식

1
masa madre creada a partir de un fermento de frutas y cascaras de papa sabanera, papa criolla y papa pastusa. 4/4/2020
50% Harina 50% Água 30g Papa criolla 30g Papa pastusa 30g Papa sabanera

Result

Pan Troglodytes

home loaf with medium crumb.
María Ajiaco Pan Troglodytes first overview

Pan ocho

pan de miga, 60%agua 40% leche.

Preserve your sourdough for the future

Create your own Explore sourdough library