Cafetal

Name: Cafetal
Ingredients: 70% Whole wheat; 30% Rye; 40% Coffee; 40% Kambucha; 10% Water; 1tbsp Vainilla bean; 40% Fermentation; 70% Whole wheat; 30% Rye; 40% Water

guadalajara, Mexique

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Levain parfait

Leticia Vilchis

Âge

16Ans

Couleur

Pays d'origine Mexique

Taste
& Flavour

dans le monde

3005 levains
112 pays
2502 villes

Mélange

31%

34%

35%

Liquide Farine Autres

Cafetal

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2008

I had a strong interest towards sourdough breads that did not exist in my country. My love towards cooking and baking took me to discover the wonders of fermentation and its creations.

Caractéristiques

The sourdough has bitter characteristics, high intensity and acidity, with a slight coffee and tabacco aroma. Not so dense, and not so liquid. The bubble could be described as big. It is a perfect sourdough for breads with whole grains.

Viscocity

Goût et saveur

Recette

Ingrédients de base

70% Whole wheat
30% Rye
40% Coffee
40% Kambucha
10% Water
1tbsp Vainilla bean

Ingrédients pour nourrir le levain

40% Fermentation
70% Whole wheat
30% Rye
40% Water

Sourdough is fed with 70 % of whole wheat flour and a 30% of rye flour. 40% of the ferment of coffee and Kambucha is added. After adding the ingredients, water can be added (40-60%.)

40% Fermentation 70% Whole wheat 30% Rye 40% Water

Méthode de travail

The first step to preparing the ferment is to incorporate coffee, Kambucha, and vanilla all together. Let it ferment from 14 to 15 days. Once the fermentation is complete, add rye and whole wheat flour, with water. Start the protocole of the sourdough.

70% Whole wheat 30% Rye 40% Coffee 40% Kambucha 10% Water 1tbsp Vainilla bean