Возраст
7года
цвет
Страна происхождения Мексика
Taste
& Flavour
Смесь
60%
33%
6%
жидкость
муку
Другой
Cacao
С 2017
understanding how yeast and fermentation works. Also Michael Pollan and Bere Celis
Характеристики
cocoa aftertaste Milky flavour Not that sour Rises in 3 hours approx for every 500 grams
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 250g Cocoa beans
- 1000g Water
- 100% "tepache"
- 100% White flour
Ингредиенты для обновления
- 100% Starter
- 100% "tepache"
- 100% Flour
1
Discard half of the starter then feed it like this:
Ratio 1:1:1
Starter: flour: tepache
100% Starter
100% "tepache"
100% Flour
Метод работы
1
Starter made with cocoa beans "tepache". Which it consist in ferment the cocoa beans in water until they get this bubbling effect. 3 to 5 days +/-
250g Cocoa beans
1000g Water
2
After you get this "tepache", now you weight the same amount of white flour and the fermented cocoa beans water .
100% "tepache"
100% White flour