We make loaves mixed with local ingredients since we do not get wheat in the Philippines. In this application we incorporated local black rice porridge to make the crumb creamier and give it that extra nutrition.

점도

맛과 풍미

레시피

시작하는 원료

100% Flour - wellington brand
100% Water
50% Kolby

먹이재료

Room temperature flour plus 24 degrees water with the starter. And let it ferment from anywhere up to 8 hrs

작업방식

A gift from one of our chef/mentor. He mentioned that it was rooted.100+ years old. We renamed it kolby after spending some time here in Manila, a creamy starter gives the best rise and tang for the loaves

100% Flour - wellington brand 100% Water 50% Kolby

Result

Sourdough pandesal

Our sourdough take on the tradition filipino breakfast bread. Usually yeasted,we made our version with 100% starter

Preserve your sourdough for the future

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