Perfekter Sauerteig
Alter
6Jahre
Farbe
Ursprungsland Brunei
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Borneo Starter
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I was raised eating sourdough bread in my home country, Portugal. When I move to Brunei, no real sourdough available, so I decided to do it myself.
Charakteristische Eigenschaften
The uniqueness about this starter is the source of wild yeast collected from fresh rambutan and kelulut honey. Rambutan is a tropical fruit native to Malay-Indonesian region and other parts of tropical Southeast Asia. Kelulut honey is produced by stingless bees from the rainforest of Borneo and is known for its sweet and sour taste and with a boost of floral fragrances.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Rambutan yeast water
- 100% Bread flour
Zutaten für die Auffrischung
- 100% Borneo starter
- 100% Water
- 100% Bread flour
1
100% starter
100% rambutan yeast water
100% bread flour
100% Borneo starter
100% Water
100% Bread flour
Aufarbeitung
1
First peel the fresh rambutan, rinse and put them in a glass jar. Fill the jar with mineral water. Then add the Kelulut honey. Shake the jar and let it ferment for 3 or 4 days at room temperature.
When it’s fermented, the rambutan yeast water is sweet and sour, with a pleasant fruity flavour.
When the rambutan yeast water is ready, strain the water and discard the fruits. Mix water and flour.
100% Rambutan yeast water
100% Bread flour
Ergebnis
Breads, Pizza, Babka, Morning Buns
Mostly I use the starter to make bread.
