When i was at culinary school, my first subject was bread baking class, so the chef was always talking to us about how sourdough could improve our baking products, but we couldn't have much contact with this process, because our classes were too short of time and the chef focused on baking straight breads. That words and the love i developped for making bread, lead me to search about sourdoughs.

Characteristics

Conchita isn't sour, because people over here doesn't like sour taste on breads, so i keep conchita too active so she can ferments too quickly and not produce acetic acid, also she born stiff/firm, because of type of ovens we have here i prefer to bake stiffer doughs than wet ones, and i think is cleaner too. She also has a fruity aroma which match very well with sweets breads.

Viscocity

Taste & flavour

Recipe

Starting ingredients

g Fruits (apple and pear)
g Fruit juice 200 grs and 400 grs flour

Feeding ingredients

% 100 % flour - 100 % firm sourdough - 50 % water

The way i feed my firm sourdough or levain dur is incorporating 100 % flour - 100 % firm sourdough - 50 % water, I feed her once a week, sometimes more often, it depends on my baking activities, so after she has feeded , i let it ferment at room temperature until double in size, and then i make bread or i feed it again, and inmediately put her on the fridge to control the fermentation activity.

% 100 % flour - 100 % firm sourdough - 50 % water

Working method

Conchita is my firm sourdough. She started her life by letting ferment one apple and one pear with enough water, just to cover it, it took around 3 days to ferment ( like sidra making process). Once it was fully fermented, she starts her journey leavening breads...

g Fruits (apple and pear)

Once i had the fruits fermented, i removed the fruits pulp and weight the juice, mix all the juice with flour to form a firm dough and letting ferment until double in size.

g Fruit juice 200 grs and 400 grs flour