I taste Tartine breads few years ago, and years later became sick of pancreas failure, and stop to eat unhealthy foods, and made my self a lot of my things including baking. and this is one step foward to care myself... a nice one tho!

Caractéristiques

Is made from a Indigenous wheat beer that the Mapuche-Huilliche (People of the Land) used to drink every day and woman still prepares that drink from white wheat raw and cooked to sell in mercados. The resultant starter is milky medium sour beery medium acidity in the dough and tranfer some honey smell specially in rye doughs. Is a great sourdough starter, not over sour, but subtle acid flavor

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Mudai drink

Ingrédients pour nourrir le levain

50% Whole wheat
50% Water

normally discart some, use some to make a new doush, and then feed and stock in the fridge. for dough, use different nutrients, basic 50% water, and 50% whole wheat, or AP flour or Apricot pulp or Rye flour, it depends of the final desire

50% Whole wheat 50% Water

Méthode de travail

is made it from the natural leaven presented in spontaneous fermented breavege called Mudai, that the Mapuche woman made out just wheat and water. Normally take few spoons of this sourdough starter mix with 50/50 Whole Wheat and Bread flour and let it rise for 3 to 4 hours, I prefer the young flavours instead the more acidic lactic ones.

100% Mudai drink