Sourdough made by a mix of Lactobacillus sanfranciscensis and S. cerevisiae. The liquid to start this sourdough was water with cacao beans from México left to ferment for a week.

점도

맛과 풍미

레시피

시작하는 원료

500g Cacao beans
1000g Water
100g All purpose flour
100g Cacao beans ferment

먹이재료

100% Starter
50% All purpose flour
50% Cacao beans ferment

Discard half of the starter and feed it with a 2:1:1 ratio. 2 starter 1all purpose flour 1 cacao beans ferment

100% Starter 50% All purpose flour 50% Cacao beans ferment

작업방식

Leave to ferment cacao beans and water together for a week or until you see bubbles in the water. The smell we are looking for is sweet, roasted and a little bit acid.

500g Cacao beans 1000g Water

After you get this preferment water from the cacao beans it's time to start aour sourdough. Weight 100 grs of all purpose flour and 100 grs of cacao beans ferment. 1:1

100g All purpose flour 100g Cacao beans ferment

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