We make loaves mixed with local ingredients since we do not get wheat in the Philippines. In this application we incorporated local black rice porridge to make the crumb creamier and give it that extra nutrition.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Flour - wellington brand
100% Water
50% Kolby

Zutaten für die Auffrischung

Room temperature flour plus 24 degrees water with the starter. And let it ferment from anywhere up to 8 hrs

Aufarbeitung

A gift from one of our chef/mentor. He mentioned that it was rooted.100+ years old. We renamed it kolby after spending some time here in Manila, a creamy starter gives the best rise and tang for the loaves

100% Flour - wellington brand 100% Water 50% Kolby

Ergebnis

Sourdough pandesal

Our sourdough take on the tradition filipino breakfast bread. Usually yeasted,we made our version with 100% starter

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek