Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Juggernaut
Depuis 2018
I am a chef that got passionate about bread baking when attending a gastronomy event in my country Venezuela. There I was introduced to sourdough and since then I have been practicing and got me into working with it.
Caractéristiques
My sourdough starters it's very strong, it has lasted a starving period of two month in the fridge, and was even frozen for 3 months. When reviving it came to life in one fed. It has a nice tangy taste but not to acidic and smells like fermented fruits. It likes to eat two times a day to maintain its flavor and smell profile. It's powerful when making a levain I can use it in 4 hours.
Goût et saveur
Recette
Ingrédients de base
- 25% Dark rye
- 75% Whole wheat
- 100% Water
Ingrédients pour nourrir le levain
1
I always manage to have around 100g of starter in my jar. I always discard around 80g and feed 40g of flour (10g Rye and 30g Whole wheat) and 40g of water. I do this every 12 hours.
Méthode de travail
1
My sourdough starter is a 100% hidration one. It has a fermented fruity smells that goes from apples to pears and even grapes sometimes. The first ingredient that makes its special for me is Dark Rye flour since it really helps a lot in balancing the Flo our and smell I love of my sourdough.
25% Dark rye
2
My second ingredient is Whole wheat flour, this two flour combine to me are perfect for the flavor profile I want when making bread. And are really good in providing a lot of food for the organism and bacteria in my starter.
75% Whole wheat
3
Then I use bottle water, simple as that!
100% Water
Result
Pizza
I think the only product I bake beside bread are pizzas
Bagels
Delicious bagels also something I enjoy to bake
Artisan loaf
I love sourdough bread experiments like one of my favorite breads to bake is this chocolate cranberry sourdough
