Возраст
101года
цвет
Страна происхождения Филиппины
Taste
& Flavour
Смесь
60%
40%
жидкость
муку
Другой
Kolby
С 1923
I've always wanted to.be an artisan baker since there's not much here in the philippines
Характеристики
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.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Flour - wellington brand
- 100% Water
- 50% Kolby
Ингредиенты для обновления
1
Room temperature flour plus 24 degrees water with the starter. And let it ferment from anywhere up to 8 hrs
Метод работы
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
