Âge
6Ans
Couleur
Pays d'origine Mexique
Taste
& Flavour
Mélange
43%
44%
13%
Liquide
Farine
Autres
cayetana
Depuis 2018
I studied a baking diploma in paris and decided to open my own bakery back home. I also learned from books and internet.
Caractéristiques
It behaves differently, but it is usually a sour flavor although not too strong.
Goût et saveur
Recette
Ingrédients de base
- 100g Flour
- 100g Water
- 30g Sourdough starter
Ingrédients pour nourrir le levain
- % Sourdough
1
i take 20-30 grams of starter, add 100g of water and mix well, then add the 100g of flour
% Sourdough
Méthode de travail
1
I use a mexican high protein white flour
100g Flour
2
water (filtered)
100g Water
3
sourdough starter from fridge
30g Sourdough starter
Result
Sourdough loaf
round bread, 500g and 1kg
