Age
11Years
Color
Country of origin Belgium
Taste
& Flavour
Mixture
47%
53%
Liquid
Flour
Other
Boulenc
Since 2013
Missing good healthy bread.
Characteristics
It has wheat grown in Oaxacan fields, we believe it adds a particular flavor, although is a very week gluten wheat.
Taste & flavour
Recipe
Starting ingredients
- 100% Flour
- 92% Water
Feeding ingredients
1
I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day.
We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.
Working method
1
I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day.
We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.
100% Flour
2
Adding water purified in the Oaxacan mountains and mixing it until its homogenized and letting it ferment for 4 hours before refreshing it or using it for different reasons, we use the youngest of the refreshing for danish pastries, the very last refreshing we do it in the evening and then we keep it for 40 minutes at room temp, afterwards we refrigerate it until the next morning (4 am) for bread.
92% Water
Result
Loafs
We do bread loafs with grains, plain, baguettes, and danish pastries, waffles, pizzas, etc.
