Alter
1Jahr
Farbe
Ursprungsland Peru
Geschmack
und Aroma
Mischung
63%
37%
Flüssigkeit
Mehl
Weitere
Jora de Jucat
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I'm a professional chef and always been passionate for bread. When I heard about wild fermentation I became an obsessive fan of it!
Charakteristische Eigenschaften
Chicha de jora Is a very characteristic drink, and our sourdough has inherited its smells, flavours and acidity. It resulted in a very mature, strong sourdough, very suitable for whole wheat and rye breads, with around 4.1pH. Now we keep the whole wheat version and also a "white" version feeded with Manitoba flour, with which we intend to bake panettone and other complex breads.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Whole wheat flour (andino variety)
- 65% Water
- 100% Starter
Zutaten für die Auffrischung
- 100% Starter
- 65% Water
- 100% Whole wheat flour (andino variety)
1
We just mix the starter with water, add the whole wheat flour and mix. We keep it in clean glass Jars.
We use a 65% hydration because we find it suitable for this flour.
100% Starter
65% Water
100% Whole wheat flour (andino variety)
Aufarbeitung
1
After feeding with chicha for 2 days, we changed the hydration to water, always using the Andino variety whole wheat flour.
100% Whole wheat flour (andino variety)
65% Water
100% Starter
Ergebnis
Pan de chicha de Jucat
Whole wheat, rye and bread flours, whole grain porridge, chicha de jora, water, salt. 80% hydration.
