Âge
101Ans
Couleur
Pays d'origine Philippines
Taste
& Flavour
Mélange
60%
40%
Liquide
Farine
Autres
Kolby
Depuis 1923
I've always wanted to.be an artisan baker since there's not much here in the philippines
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 100% Flour - wellington brand
- 100% Water
- 50% Kolby
Ingrédients pour nourrir le levain
1
Room temperature flour plus 24 degrees water with the starter. And let it ferment from anywhere up to 8 hrs
Méthode de travail
1
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
Result
Sourdough pandesal
Our sourdough take on the tradition filipino breakfast bread. Usually yeasted,we made our version with 100% starter
