Смесь

63%
37%
жидкость муку Другой
Jora de Jucat

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С 2023

I'm a professional chef and always been passionate for bread. When I heard about wild fermentation I became an obsessive fan of it!

Характеристики

Chicha de jora Is a very characteristic drink, and our sourdough has inherited its smells, flavours and acidity. It resulted in a very mature, strong sourdough, very suitable for whole wheat and rye breads, with around 4.1pH. Now we keep the whole wheat version and also a "white" version feeded with Manitoba flour, with which we intend to bake panettone and other complex breads.

Вкус и аромат

Jora de Jucat top shot
Jora de Jucat jar shot
Jora de Jucat rising shot

Рецептура

Ингредиенты для стартера

  • 100% Whole wheat flour (andino variety)
  • 65% Water
  • 100% Starter

Ингредиенты для обновления

  • 100% Starter
  • 65% Water
  • 100% Whole wheat flour (andino variety)
1
We just mix the starter with water, add the whole wheat flour and mix. We keep it in clean glass Jars. We use a 65% hydration because we find it suitable for this flour.
100% Starter 65% Water 100% Whole wheat flour (andino variety)

Метод работы

1
After feeding with chicha for 2 days, we changed the hydration to water, always using the Andino variety whole wheat flour.
100% Whole wheat flour (andino variety) 65% Water 100% Starter

Result

Pan de chicha de Jucat

Whole wheat, rye and bread flours, whole grain porridge, chicha de jora, water, salt. 80% hydration.
Jora de Jucat Pan de chicha de Jucat first overview
Jora de Jucat Pan de chicha de Jucat first slice

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