GI2MA recipe

GI2MA

Mexico City, Mexiko
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Drucken

Alter

2Jahre
Farbe

Ursprungsland Mexiko

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

Unbekannt
Flüssigkeit Mehl Weitere
GI2MA

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seit 2022

I found amazing all the process and fall in love. I’m confident that this is what I want to do for the rest of my life. My bakery class is everything for my and I always try to put new flavors and knowledge in every bread. I hope to become the represent of Mexico worldwide for sourdough and take my dough to the library

Charakteristische Eigenschaften

One of the best experiences, the beer plays a unique rol adding a little bit of bitterness and kind of sour but keeping the taste of cereal and fermented. It’s so easy to activate every time I take it out of the fridge. A lot of bubbles and smells incredible.

Geschmack und Aroma

GI2MA top shot
GI2MA jar shot
GI2MA front shot
GI2MA rising shot

Rezept

Zutaten für den Starter

  • g Harina guadalupe panadera
  • ml Water
  • ml Beer

Zutaten für die Auffrischung

  • % Flour
  • ml Water
  • ml Beer
1
Every 24 hrs taking very good care of the percentages the first 5 days . But because we use the beer the results are going to be very quick. I kept using it because I want to preserve the flavor and the texture that the dough takes I same flour Guadalupe Panadera 00 Mexican Flour 80% Whole wheat flour Guadalupe 20%
% Flour
2
Filtered and rested water /room temperature 70%
ml Water
3
Corona beer 30%
ml Beer

Aufarbeitung

1
Flour 00 “Guadalupe Panadera” (100% Mexicana) I use 80% every time Whole Wheat Flour “Guadalupe” I used 20% every time
g Harina guadalupe panadera
2
Filtered and rested water/Room Temperature I use 70%
ml Water
3
For a unique flavor I use 30% of Corona Beer, tradition of Mexico as a starter
ml Beer

Ergebnis

Baguette

Alveolos grandes, bien hidratado, corteza crujiente, así como las pintas. Podemos probar el sabor de la mesa
GI2MA Baguette first overview
GI2MA Baguette second overview

Pizza

Pizza de horno, masa muy flexible y suave, crujiente después de horneado y sabor fermentado un poco dulce
GI2MA Pizza first overview
GI2MA Pizza second overview

Focaccia

Muy hidratada, corteza crujiente también por el aceite de oliva. Masa rica y esponjosa,
GI2MA Focaccia first overview
GI2MA Focaccia second overview

Burger bun

El sabor de la masa brioche con la masa madre hace una combinación dulce y ácida muy rica.
GI2MA Burger bun first overview
GI2MA Burger bun second overview

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Kommentare

Miguel Baez

I hope that everyone who tries it enjoy the process and please all the feedback is well received. I’m trying to learn and become a good baker