Conchita

Name: Conchita
Ingredients: g Fruits (apple and pear); g Fruit juice 200 grs and 400 grs flour; % 100 % flour - 100 % firm sourdough - 50 % water

Boca del Rio, Mexico

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完美的酸面团

Rogelio Martínez

年龄

13年

颜色

原产国 Mexico

Taste
& Flavour

全世界的酸面团

3005 酸面团
112 国家
2502 城市

混合物

Unknown

流体粉其他

Conchita

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自2011以来

When i was at culinary school, my first subject was bread baking class, so the chef was always talking to us about how sourdough could improve our baking products, but we couldn't have much contact with this process, because our classes were too short of time and the chef focused on baking straight breads. That words and the love i developped for making bread, lead me to search about sourdoughs.

特性

Conchita isn't sour, because people over here doesn't like sour taste on breads, so i keep conchita too active so she can ferments too quickly and not produce acetic acid, also she born stiff/firm, because of type of ovens we have here i prefer to bake stiffer doughs than wet ones, and i think is cleaner too. She also has a fruity aroma which match very well with sweets breads.

Viscocity

味道

配方

起始配料

g Fruits (apple and pear)
g Fruit juice 200 grs and 400 grs flour

喂养配料

% 100 % flour - 100 % firm sourdough - 50 % water

The way i feed my firm sourdough or levain dur is incorporating 100 % flour - 100 % firm sourdough - 50 % water, I feed her once a week, sometimes more often, it depends on my baking activities, so after she has feeded , i let it ferment at room temperature until double in size, and then i make bread or i feed it again, and inmediately put her on the fridge to control the fermentation activity.

% 100 % flour - 100 % firm sourdough - 50 % water

制作方法

Conchita is my firm sourdough. She started her life by letting ferment one apple and one pear with enough water, just to cover it, it took around 3 days to ferment ( like sidra making process). Once it was fully fermented, she starts her journey leavening breads...

g Fruits (apple and pear)

Once i had the fruits fermented, i removed the fruits pulp and weight the juice, mix all the juice with flour to form a firm dough and letting ferment until double in size.

g Fruit juice 200 grs and 400 grs flour