Alter
4Jahre
Farbe
Ursprungsland Mexiko
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
CORNYLEA
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
Making dough with purely natural flavor is the reason for my sourdough. I am obsessed with Neapolitan pizza dough and I wanted to create it with unique flavors profile. Water, flour and salt, the minimum expression of good dough.
Charakteristische Eigenschaften
Its color is like a light ivory, in texture it is firm but very soft, I try to feed it two or three times before needing it, always with type 0 flour. Being at its optimum point, it gives us a slight aroma of acidic fruits, such as green apple, grape, a little citrus. Coming out of the oven, that sour-sweet aroma evolves into a light toasted cereal flavor.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Water
- 100g Flour
- 100g Water
- 100g Flour
- 100g Water
- 100g Flour
- 100g Water
- 100g Flour
- 0g Water
- 0g Flour
- 150g Water
- 150g Flour
- 100g Water
- 100g Flour
- 100g Water
- 100g Flour
Zutaten für die Auffrischung
- 100g Water
- 100g Flour
- 10g Water
- 10g Flour
1
My first time feeding CORNYLEA I divided the mixture into two parts. In the original jar leave 100 grams and in a new one another 100 grams. I put the original container in the freezer, to this day it is still intact. I feed the new jar every two weeks in a ratio of 1:2:2, discarding everything except 50 grams and mixing it with 100 grams of water and 100 of flour, resting for 24 hours.
100g Water
100g Flour
2
If I want to bake bread or pizza, I just take 10 grams of sourdough out of the fridge and feed it three times in 1:1:1 ratio every 12 hr. making at the third day 270 gram of fresh, strong sourdough.
Water at 28°C
Flour Room temp.
10g Water
10g Flour
Aufarbeitung
1
02-09-2020. Mexico City (Altitude 3,850 m a.s.l.)
At 22.3°C room temp. By hand, I Mixed water and flour in a glass bowl . Then I Cover the bowl with a towel 2 hrs. then cover it again with film plastic, make a few holes in it and let it rest 22 more hrs.
Water at 36.6°C
flour at 21.5°C
100g Water
100g Flour
2
02-10-2020 / Mexico City (Altitude 3,850m a.s.l.)
Room temp. 22.5 °C
Add to the previous mix 100 gr of water and 100 gr of flour, and mix it by hand, this was my first feeding. Let it rest 1 hr with the towel on top. Once passed that hour, I cover it with film plastic with few holes on it, and let it rest 23 more hours. Always on courter top at room temp.
Water at 35.9°C
Flour at 22.1°
100g Water
100g Flour
3
02-11-2020 / Mexico City (Altitude 3,850m a.s.l.)
At 22.4 °C Room temp. and 48 hr. later I started this new yeast culture, it started to be gassy. I removed half of the mixture, just keep around 190-210 gr. Then I added 100 grams of flour plus 100 grams of water at room temp. (21.1°C aprox.) and mixed it again by hand. I covered it again with film plastic and let it rest for another 24 hours
100g Water
100g Flour
4
02-12-2020 Acapulco, Guerrero, Mexico / (Altitude 213m a.s.l.) I moved by road to Acpalco. A city on the Pacific coast of southern Mexico. Considerably different altitude and temperature. Room tem. 36.8 °C, 83.6
% humidity. I discarded 75% of the original mixture, keeping 100 grams, added again 100 grams of water and 100 grams of flour and mixed by hand, covered with towel 12 hrs. room temp
100g Water
100g Flour
5
02-12-2020 Acapulco, Guerrero, Mexico / (Altitude 213m a.s.l.) Room temp. 37.1°C, 83.4.% humidity.
At this point, my new yeast culture was already gassy and had grown close to three times. The change in altitude, temperature and humidity of the environment accelerated the fermentation process, combining yeasts from Mexico City and yeasts from Acapulco shore.
0g Water
0g Flour
6
02-12-2020 Acapulco, Guerrero, Mexico / (Altitude 213m a.s.l.) Room temp. 37.1°C, 83.4.% humidity.
I disposed all the mix but 50 grams. this time I added 150 grams of water al 30°C, and 150 grams of flour at 28°C. Mixed by hand and let it rest 12hr with towel on top.
150g Water
150g Flour
7
02-13-2020 Acapulco, Guerrero, Mexico / (Altitude 213m a.s.l.) Room temp. 36.9°C, 82.1.% humidity.
By now, my last mix was doubled in size, pretty gassy and goopy, son I made this last feeding with 1:2:2 ratio. Discarded all but 50 grams of the new mix, and added 100gr water at room temp and 100 grams of flour. I mixed it by hand, covered this time with film an few holes and let it rest 12h
100g Water
100g Flour
8
02-13-2020 Acapulco, Guerrero, Mexico / (Altitude 213m a.s.l.) Room temp. 36.9°C, 82.1.% humidity.
After this past 12 hr. my sourdough was gassy, firm and was tripled its size. I did bake any bread or pizza, so I took it out from the bowl and keep 200gra of starter in a new mason jar, put its lid on an took it to the fridge for one more night.
9
02-14-2020. Mexico City (Altitude 3,850m a.s.l.)
Early this morning I came back from Acapulco, I took the jar with CORNYLEA out of the fridge and drove 375 km to Mexico City. One I was at home, I discarded all but 100 grams of my new sour dough, Feed it with 100 grams o flour and 100 grams of Water al 28°C, mixed and let it rest in this new altitude and humidity for 24 hr.
100g Water
100g Flour
Ergebnis
Pizza napolitana Contemporanea
Contemporary pizza is a type of high hydration Neapolitan pizza, in my recipe it is 75-77%.
Sourdough bread
80% h. Battard.
Kommentare
Today, 11-9-2022, it doubled its size in just 5 hr. room tep. 21°C. it is strong.