Puratos kütüphanesinin bir parçası
Yaşı
13Yıllık
Rengi
Kaynak ülke İspanya
Lezzet
ve Tat
Karışım
100%
Sıvı
Un
Diğer
REBOLA MMC
2011 'dan beri
We visited the Richemont School in Lucerne, Suisse for a course and we learned there not only how to create our own Sourdough, but also how to keep it and use it. After returning to Spain we started the process of creating a Sourdough and it is still working perfectly. The REBOLA MMC is mature and stable.
Özellikleri
The REBOLA MMC is more lactic (90%) than acetic(10%). That is very important for us. It allows to bake breads with no acetic sensorial influence. We prepare specific final Sourdough for the different breads using the REBOLA MCC as a Starter. We baked more than 30 different breads using these method.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 1kg Wheat typ 550
- 1kg Rebola mmc
- 450ml Water
Besleme malzemeleri
1
After backslopping and as soon as the dough is floating on the water of the recipient, we keep the REBOLA MMC Sourdough in a fridge at 5ºC for no longer than 72h, to avoid acidity differences.
Çalışma yöntemi
1
The REBOLA MMC is a wheat Sourdough. Created in 2011. Has a good relationship between Lactic Acid and Acetic Acid (90:10). With very good fermentative conditions, usually is floating after backslooping in 50min and the PH is around 3,8 before backslooping. We use our REBOLA MMC in more than 30 different breads, with different cereals, proportions and times. We feel very happy.
1kg Wheat typ 550
1kg Rebola mmc
450ml Water
2
The Backslooping Recipe is the one shown before. After the backslooping the dough is rounded and goes in a recipient with water at 18ºC. The dough is floating after aprox. 50min. That is our guarantee that it is still active and very good fermentative. Afterwards the REBOLA MMC comes into the refrigerator for a maximum of 72h.
3
.
Result
PAN SARRACENO / SARRACENO BREAD
This is a Bread with Wheat, Brewers Spent Grain, Buckwheat and REBOLA MMC. Very sensorial, nutritional and healthy..
Yorumlar
The name of our Sourdough is REBOLA MMC. It gathers the tradition of a 5th bakers generation with the future of our Sourdough. The Rebola Bakery started in 1902 as a very small bakery in Zaragoza,and we see a promising future thanks to our Masa Madre de Cultivo, MMC and the breads we bake with it..
The discover of the sourdough has change not only the way we bake and produce our breads, but also the way we see and understand BREAD. Sourdough is our heritage and our future, is biotechnology is amazing and maravellous. Through Sourdough we can bake Healthy and Tasty Breads, it is fantastic. Our company has changed absolutly in the last 6 years, we are very proud of our REBOLA MMC.
We thanks Puratos, Sankt Vith, Stefan Cappelle and the whole team for creating this Center, it will help to keep our tradition and biodiversity. Thanks.
Muchas Gracias Sr. Jorge. It's an honour to have your sourdough in the library. I will take care of it as if it was my own.
I hope you enjoy your stay in the Sankt Vith next week.Unfortunately I will not be present as I am on holiday but I am convinced we will meet in the future.
Abrazo, Karl