Âge
8Ans
Couleur
Pays d'origine Mexique
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Ella Bella ( She, the Beauty)
Depuis 2016
I have a son, now he’s twelve but I never wanted to give him that fake bread that you can get on almost every corner in my country: BIMBO. So I decided to learn. First using yeast then I discover the Masa Madre and that’s a way of no return. I still learning, mainly from other amateurs bakers of that wonderful group on Facebook called Perfect Sourdough and of course some other books.
Caractéristiques
Well... I have to say mine is the only sourdough I’ve ever know, touch or smell. So I’m not so sure which are hers unique characteristics. Bubbly, loudly, funny, very strong ( at least I think so) loyal and of course... she likes to brake my jars!
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Just mix
150 gr of Ella Bella.
300 ml of mineral water.
300 gr of strong flour.
Méthode de travail
1
Didn’t wash the organic apples. Seeded.
Add 25 gr of honey and the mineral water necessary to cover. Let it rest for 5 days at room temperature in summer about 35Celsius. Then smashed the apples and maybe I added some water; don’t remember. Added 100 grs of whole wheat flour. Let it rest about 2 days at room temperature .
2
Then I took about a hundred grams of this mixture, added 300 ml of water and 300 grs of strong flour. Let it rest 24 hours. Then I took 150 grs of the mixture, added 250 ml of mineral water and 250 grs of strong flour and let it rest again for 24 hours.
3
Took 150 grs of the last mixture, added 300 ml of mineral water and 300 grs strong flour. Let it rest 6 hours. Done!
Ella Bella is ready!
Result
Croissants
Scones
So easy to make and so delicious!
Double chocolate
Commentaires
It’s been interesting to write and to rethink about my Sourdough. Thanks to everyone on The Quest for Sourdoug for this magnificent effort to gather info and to make the world a smaller place.