완벽한 사워도우
나이
6년
색
원산지 Brunei
맛과 풍미
혼합물
100%
액체(리퀴드)
밀가루
기타
Borneo Starter
2018 이후
I was raised eating sourdough bread in my home country, Portugal. When I move to Brunei, no real sourdough available, so I decided to do it myself.
특징
The uniqueness about this starter is the source of wild yeast collected from fresh rambutan and kelulut honey. Rambutan is a tropical fruit native to Malay-Indonesian region and other parts of tropical Southeast Asia. Kelulut honey is produced by stingless bees from the rainforest of Borneo and is known for its sweet and sour taste and with a boost of floral fragrances.
맛과 풍미
레시피
시작하는 원료
- 100% Rambutan yeast water
- 100% Bread flour
먹이재료
- 100% Borneo starter
- 100% Water
- 100% Bread flour
1
100% starter
100% rambutan yeast water
100% bread flour
100% Borneo starter
100% Water
100% Bread flour
작업방식
1
First peel the fresh rambutan, rinse and put them in a glass jar. Fill the jar with mineral water. Then add the Kelulut honey. Shake the jar and let it ferment for 3 or 4 days at room temperature.
When it’s fermented, the rambutan yeast water is sweet and sour, with a pleasant fruity flavour.
When the rambutan yeast water is ready, strain the water and discard the fruits. Mix water and flour.
100% Rambutan yeast water
100% Bread flour
Result
Breads, Pizza, Babka, Morning Buns
Mostly I use the starter to make bread.
