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

Caractéristiques

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.

Viscocity

Goût et saveur

Recette

Ingrédients de base

g Harina guadalupe panadera
ml Water
ml Beer

Ingrédients pour nourrir le levain

% Flour
ml Water
ml Beer

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

Filtered and rested water /room temperature 70%

ml Water

Corona beer 30%

ml Beer