Âge
1ans
Couleur
Pays d'origine Mexique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Panchito
Depuis 2023
I have always been passionate about health (I'm a doctor hehe), and the way the food you eat can make a huge difference in the prevention of diseases and even as part of a treatment for diseases, that is why I have been eating sourdough for a long time, but recently I discovered more about the way to make a sourdough starter so I began learning and baking more.
Caractéristiques
Panchito was born from organic whole grain flour and another type of whole wheat flour that also has wheat bran. He passed the floating test in day two, I think it was because of the weather here in Monterrey, very warm and humid, and probably the wheat bran too.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Whole wheat flour with wheat bran
Ingrédients pour nourrir le levain
- 60g Starter
- 60g Whole wheat flour with wheat bran
- 60g Water
1
Discard everything but 60 grams of starter
60g Starter
2
Add 60 grams of whole wheat flour with wheat bran
60g Whole wheat flour with wheat bran
3
Add 60 grams of water
60g Water
Méthode de travail
1
I started by mixing 120 grams of whole wheat flour with wheat bran and 120 grams of water. For the first 8 days I kept 120 grams of the original starter and added the same proportions of the same flour and water. Then I reduced it to 60 grams of each. Same proportion.
50% Water
50% Whole wheat flour with wheat bran