Età
6Anni
Colore
Paese di origine Messico
Taste
& Flavour
Miscela
43%
44%
13%
Liquido
Farina
Altro
cayetana
dal 2018
I studied a baking diploma in paris and decided to open my own bakery back home. I also learned from books and internet.
Caratteristiche
It behaves differently, but it is usually a sour flavor although not too strong.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Flour
- 100g Water
- 30g Sourdough starter
Ingredienti per il rinfresco
- % Sourdough
1
i take 20-30 grams of starter, add 100g of water and mix well, then add the 100g of flour
% Sourdough
Metodo di lavorazione
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
