Age
12Years
Color
Country of origin Brazil
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Do Grão ao Pão
Since 2012
Characteristics
Fermented sugar cane juice is used in liquid bottle leavening throughout Brazil, but I have never found reference to the use of fermented juice directly applied to the dough as poolish. The sugar cane serves as a base for Cachaça fermentation, developing intense flavors, which is why I am interested in studying its performance in bread.
Taste & flavour
Recipe
Starting ingredients
- 100% Sugar cane juice
Feeding ingredients
1
remember to always recompose the amount used with new sugar cane juice. wait for 2 days to use it again.
Working method
1
Use Sugar Cane units enough to produce 1L Juice of Sugar Cane.
100% Sugar cane juice
2
store in plastic bottle with lid on refrigeration (between 5 - 10C) for 7 days
3
There must have been a decanter and started to form gas.
Remove the cap to expel the gas, and reseal at least once a week for 1 month, always keeping refrigerated.
4
After about 1 month, start using your sourdough of sugar cane.
To activate it make a 1: 1 poolish according to the type of bread you wish to make.
For example: use 50g sugar cane sourdough filtrated + 50g white flour.
Keep on room temperature between 2 - 4 hours
5
Use between 10 to 40% poolish according to the desired bread.
6
Comments
Nice to be part of the great sourdough library :)