Âge
12Ans
Couleur
Pays d'origine l'Espagne
Taste
& Flavour
Mélange
94%
5%
Liquide
Farine
Autres
La negrilla
Depuis 2012
Passion,Taste,nutrition and knowledges.
Caractéristiques
It s a pretty unic levain,not only because of the wheat I use,but also about the caracter it has. Smelling a fruity woody chesnuts,it can be use for all kind of bread and viennoiserie,it make it probably my favorite one to work with in dairy production,for the great result it gave me during all my tryings and products devellopment.
Goût et saveur
Recette
Ingrédients de base
- 90g Mineral water
- 12g Negrillo starter
- 100g Negrillo flour
Ingrédients pour nourrir le levain
1
I refresh it once everyday and put it in a 12 to 14 degrees temperature.I usualy control its ph few times a month but it is mainly an organoleptic feeling and taste of course.
10 to 12% of negrillo starter is enough,the negrillo grem as all the nutriments and enough time and temperature to have a great flovour panel and a great activity.
I make about one feed a day.More in case of weakness.
Méthode de travail
1
La Negrilla has been made with a old heritage "iberic" wheat,very local in the region of Guadalajara.(Spain).It is a "non hairy" wheat that turn grey to dark during its maturation.
We are the only ones that commercialize this wheat that was the sustenance of the people of Castile. Its nuticional contribution is very high because its germ is very great respect the size of the grain and low gluten
90g Mineral water
12g Negrillo starter
100g Negrillo flour
Commentaires
Thank you.