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, Messico

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Stampa

Lievito madre perfetto

Leticia Vilchis

Età

16Anni

Colore

Paese di origine Messico

Taste
& Flavour

nel mondo

3005 lieviti madre
112 paesi
2502 città

Miscela

31%

34%

35%

Liquido Farina Altro

Cafetal

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dal 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.

Caratteristiche

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.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

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

Ingredienti per il rinfresco

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

Metodo di lavorazione

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