Tica Linda recipe

Tica Linda

San Pedro, San José, Costa Rica
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Edad

10Años
Color

Country of origin Costa Rica

sabor
& aroma

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Sudamerica

en el mundo

  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

57%
43%
Líquida Harina Otros
Tica Linda

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desde 2014

I was looking for good bread here in Costa Rica, but there was none. Then, I was used to bake with conventional fresh yeast, but here only dried yeast is available. Then I read about sourdough at ploetzblog.de, tried to do my own, first starter and have never stopped ever since (although it has been a quite challenging way! ;-) )

Características

First of all, it is very stable and "forgiving". I am freshing it up once or twice a week, immediately before baking and even when I cannot make it one week, it retains its characteristics after a couple of cycles of refreshing. It has very mild aromas, low acidity, somewhat like green apple

gusto

Receta

Ingredientes de partida

  • 128g Previous sourdough
  • 160g Wholegrain wheat flour
  • 80g Water

ingredientes de alimentación

1

método de trabajo

1
Naturally born sourdough initially born from rye flour, but because it is hard to get rye flour here in Costa Rica, today it is feeded withwholegrain wheat flour. Exact birth of date unfortunately was not registered, but it was somewhere around 2014
128g Previous sourdough 160g Wholegrain wheat flour 80g Water

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