Mükemmel Ekşi Maya
Yaşı
6Yıllık
Rengi
Kaynak ülke Brunei
Lezzet
ve Tat
Karışım
100%
Sıvı
Un
Diğer
Borneo Starter
2018 'dan beri
I was raised eating sourdough bread in my home country, Portugal. When I move to Brunei, no real sourdough available, so I decided to do it myself.
Özellikleri
The uniqueness about this starter is the source of wild yeast collected from fresh rambutan and kelulut honey. Rambutan is a tropical fruit native to Malay-Indonesian region and other parts of tropical Southeast Asia. Kelulut honey is produced by stingless bees from the rainforest of Borneo and is known for its sweet and sour taste and with a boost of floral fragrances.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 100% Rambutan yeast water
- 100% Bread flour
Besleme malzemeleri
- 100% Borneo starter
- 100% Water
- 100% Bread flour
1
100% starter
100% rambutan yeast water
100% bread flour
100% Borneo starter
100% Water
100% Bread flour
Çalışma yöntemi
1
First peel the fresh rambutan, rinse and put them in a glass jar. Fill the jar with mineral water. Then add the Kelulut honey. Shake the jar and let it ferment for 3 or 4 days at room temperature.
When it’s fermented, the rambutan yeast water is sweet and sour, with a pleasant fruity flavour.
When the rambutan yeast water is ready, strain the water and discard the fruits. Mix water and flour.
100% Rambutan yeast water
100% Bread flour
Result
Breads, Pizza, Babka, Morning Buns
Mostly I use the starter to make bread.
