Возраст
3года
цвет
Страна происхождения Коста-Рика
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
Take2
С 2021
I love bread and I am a nerd
Характеристики
It likes the tropics but when there are very hot mornings and then it rains it tends to go slower in fermentation . It is a champ though in the end it always ends up in a delicious experiment
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 25% Wheat bread flour
- 25% Rye flour
- 50% Filtered water
Ингредиенты для обновления
- 25% Wheat flour
- 25% Rye flour
- 50% Filtered water
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water
Метод работы
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat bread flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water