Curitiba 16 recipe

Curitiba 16

Curitiba, Бразилия
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Возраст

8года
цвет

Страна происхождения Бразилия

Taste
& Flavour

Азия
Австралия
Антарктида
Африка
Европа
Северная Америка
Южная Америка

Закваска в мире

  • 3005 Закваски
  • 112 Страны
  • 2502 Города

Смесь

36%
46%
18%
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Curitiba 16

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С 2016

I had tasted many great sourdough breads from bakeries in Europe, and I wanted to make my own as there aren't many artisanal bakeries in my country.

Характеристики

This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.

Вкус и аромат

Curitiba 16 jar shot

Рецептура

Ингредиенты для стартера

  • 40g Water
  • 20g Starter
  • 40g White
  • 10g Whole wheat

Ингредиенты для обновления

1
After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.

Метод работы

1
Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.
40g Water 20g Starter 40g White 10g Whole wheat

Result

baguette

70% hydration, based on Samuel Fromartz recipe
Curitiba 16 baguette first overview

whole wheat sandwich loaf

100% whole wheat, baked in loaf tins, 100% hydration
Curitiba 16 whole wheat sandwich loaf second overview

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