Mükemmel Ekşi Maya
Yaşı
16Yıllık
Rengi
Kaynak ülke Meksika
Lezzet
ve Tat
Karışım
31%
34%
35%
Sıvı
Un
Diğer
Cafetal
2008 'dan beri
I had a strong interest towards sourdough breads that did not exist in my country. My love towards cooking and baking took me to discover the wonders of fermentation and its creations.
Özellikleri
The sourdough has bitter characteristics, high intensity and acidity, with a slight coffee and tabacco aroma. Not so dense, and not so liquid. The bubble could be described as big. It is a perfect sourdough for breads with whole grains.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 70% Whole wheat
- 30% Rye
- 40% Coffee
- 40% Kambucha
- 10% Water
- 1tbsp Vainilla bean
Besleme malzemeleri
- 40% Fermentation
- 70% Whole wheat
- 30% Rye
- 40% Water
1
Sourdough is fed with 70 % of whole wheat flour and a 30% of rye flour. 40% of the ferment of coffee and Kambucha is added. After adding the ingredients, water can be added (40-60%.)
40% Fermentation
70% Whole wheat
30% Rye
40% Water
Çalışma yöntemi
1
The first step to preparing the ferment is to incorporate coffee, Kambucha, and vanilla all together. Let it ferment from 14 to 15 days. Once the fermentation is complete, add rye and whole wheat flour, with water. Start the protocole of the sourdough.
70% Whole wheat
30% Rye
40% Coffee
40% Kambucha
10% Water
1tbsp Vainilla bean
Result
Pizza masa madre
We have a dough pizza ,Cafetal, airy and airy flavor to
tobacco with coffee
Yorumlar
I invite to "MASA MADRE :LA BOUTIQUE DEL TRIGO" in Guadalajara, Jalisco and try to get your own sourdough