Sabugueiro  recipe

Sabugueiro

Vilagarcía de Arousa, Spain

혼합물

100%
액체(리퀴드) 밀가루 기타
Sabugueiro

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2020 이후

every spring I make an elderflower sparkling wine. Coinciding with that, the previous mother dough that I had "died" (I kept it a little dehydrated) which gave me to make a more solid one hydrated with water and my freshly made drink. I liked the result and I continue with it

특징

After resting for a while in the fridge, and being solid, it has a well-defined gluten structure. its aroma is not excessively sour, rather it has a predominance of the scent of elderflowers. Slow work leaves a delicate toasted color.

맛과 풍미

Sabugueiro  top shot

레시피

시작하는 원료

  • 44% Galician wheat flour
  • 32% Sparkling elderflowe
  • 24% Water

먹이재료

  • 88g Galician wheat flour
  • 64g Sparkling elderflower
  • 48g Water
1
solid dough with a pleasant floral scent, despite its three years of age, and slow fermentation that gives the breads a light toasted color and a slightly sweet taste.
88g Galician wheat flour 64g Sparkling elderflower 48g Water

작업방식

1
sourdough eat always if it did in Galicia. Leaving a piece of the mass of a baking stop another. This is, without salt, only the liquid and the flour, in this case Galician What if it calls old mass. A floral scent predominates in it thanks to the sparkling elderflower which is used to feed it
44% Galician wheat flour 32% Sparkling elderflowe 24% Water

Result

D'casa con sementes e xenxibre

Bread made in a firm and slightly hollowed crumb mold. Garnished with seeds and grated fresh ginger. pleasant fruity
Sabugueiro  D'casa con sementes e xenxibre  first overview
Sabugueiro  D'casa con sementes e xenxibre  second overview

Preserve your sourdough for the future

Create your own Explore sourdough library