It s a pretty unic levain,not only because of the wheat I use,but also about the caracter it has. Smelling a fruity woody chesnuts,it can be use for all kind of bread and viennoiserie,it make it probably my favorite one to work with in dairy production,for the great result it gave me during all my tryings and products devellopment.

점도

맛과 풍미

레시피

시작하는 원료

90g Mineral water
12g Negrillo starter
100g Negrillo flour

먹이재료

I refresh it once everyday and put it in a 12 to 14 degrees temperature.I usualy control its ph few times a month but it is mainly an organoleptic feeling and taste of course. 10 to 12% of negrillo starter is enough,the negrillo grem as all the nutriments and enough time and temperature to have a great flovour panel and a great activity. I make about one feed a day.More in case of weakness.

작업방식

La Negrilla has been made with a old heritage "iberic" wheat,very local in the region of Guadalajara.(Spain).It is a "non hairy" wheat that turn grey to dark during its maturation. We are the only ones that commercialize this wheat that was the sustenance of the people of Castile. Its nuticional contribution is very high because its germ is very great respect the size of the grain and low gluten

90g Mineral water 12g Negrillo starter 100g Negrillo flour

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Ferrant Yohan

Thank you.