Age
101Years
Color
Country of origin Philippines
Taste
& Flavour
Mixture
60%
40%
Liquid
Flour
Other
Kolby
Since 1923
I've always wanted to.be an artisan baker since there's not much here in the philippines
Characteristics
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.
Taste & flavour
Recipe
Starting ingredients
- 100% Flour - wellington brand
- 100% Water
- 50% Kolby
Feeding ingredients
1
Room temperature flour plus 24 degrees water with the starter. And let it ferment from anywhere up to 8 hrs
Working method
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
