RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

Name: RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"
Ingredients: 44% Water; 56% Sourdough starter; 60% Previous step; 40% Rye flour; 50% Previous step; 25% Rye flour; 25% Water; 36% Previous step; 41% Rye flour; 23% Water; 60% Last step; 40% Bread dough; 34% Previous step; 40% Rye flour; 26% Water

NOWA WIEŚ, Polónia

Mostrar no mapa

Impressão

Antoni Piskorek industry

Idade

87anos

Cor

País de origem Polónia

Taste
& Flavour

no mundo

3003 ЗАКВАСОК
111 países
2506 cidades

Mistura

18%

33%

49%

Líquido Farinha Outro

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 1938

It is family owned business since 1938.

Características

Piskorek Bakery's rye sourdough is constantly processed since 1938 in Nowa Wieś, Poland. It has a specific microflora contained of lactic acid bacteria (Lb. planatarum, Lb. brevis), wild yeast (S. cerevisiae) and acetic acid bacteria.

Viscocity

Sabor

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" top shot

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" jar shot

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" front shot

Receita

Ingredientes iniciais

44% Water
56% Sourdough starter
60% Previous step
40% Rye flour
50% Previous step
25% Rye flour
25% Water
36% Previous step
41% Rye flour
23% Water
60% Last step
40% Bread dough

Ingredientes para alimentar

34% Previous step
40% Rye flour
26% Water

We refresh our sourdough with system: -from "kwas" to "kwas" (maxiumum 5 times)

34% Previous step 40% Rye flour 26% Water

Método de trabalho

First step is called "zaczątek". We use starter from the previous cycle and water

44% Water 56% Sourdough starter

AFTER 16 HOURS: The second step, "przedkwas" is made from the product of previous stage, and fed with rye flour.

60% Previous step 40% Rye flour

AFTER 9 HOURS: The next step is called "półkwas". We made it by add to "przedkwas" rye flour and water.

50% Previous step 25% Rye flour 25% Water

AFTER 6 HOURS: The next step is called "kwas". We add to "półkwas" water and flour. Temperature of "półkwas" - 26-28 d. Celsius.

36% Previous step 41% Rye flour 23% Water

AFTER 3 HOURS: The last step is called "Ciasto właściwe". The temperature of the phase "kwas" should be 28-30 d. Celsius. We add our "kwas" to the dough that we prepare bread from and use.

60% Last step 40% Bread dough