идеальная закваска
Возраст
8года
цвет
Страна происхождения Чили
Taste
& Flavour
Смесь
100%
жидкость
муку
Другой
Mudai
С 2016
I taste Tartine breads few years ago, and years later became sick of pancreas failure, and stop to eat unhealthy foods, and made my self a lot of my things including baking. and this is one step foward to care myself... a nice one tho!
Характеристики
Is made from a Indigenous wheat beer that the Mapuche-Huilliche (People of the Land) used to drink every day and woman still prepares that drink from white wheat raw and cooked to sell in mercados. The resultant starter is milky medium sour beery medium acidity in the dough and tranfer some honey smell specially in rye doughs. Is a great sourdough starter, not over sour, but subtle acid flavor
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Mudai drink
Ингредиенты для обновления
- 50% Whole wheat
- 50% Water
1
normally discart some, use some to make a new doush, and then feed and stock in the fridge.
for dough, use different nutrients, basic 50% water, and 50% whole wheat, or AP flour or Apricot pulp or Rye flour, it depends of the final desire
50% Whole wheat
50% Water
Метод работы
1
is made it from the natural leaven presented in spontaneous fermented breavege called Mudai, that the Mapuche woman made out just wheat and water. Normally take few spoons of this sourdough starter mix with 50/50 Whole Wheat and Bread flour and let it rise for 3 to 4 hours, I prefer the young flavours instead the more acidic lactic ones.
100% Mudai drink
Result
Breads
I only bake bread with this starter, and taste great, and the bread is great for almost 3 days.
Комментарии
Great bubble starter also great looking bread
Thanks Rebecca!