混合物

30%
16%
54%
流体 其他
La Indomable

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自2013以来

特性

Started it from apples used to make cider from Niebla, Valdivia. It behaves greats for every type of bread we have tried, even croissants and other fermented pastry. It's very low on acetic acid and it's been alive for 4 years

味道

La Indomable top shot
La Indomable jar shot
La Indomable front shot
La Indomable rising shot

配方

起始配料

  • 80% Limona apples
  • 5% Honey
  • 15% Mineral water
  • 25% White flour
  • 25% Mineral water

喂养配料

  • 3kg White flour
  • 3kg Water
1
We feed ir every day at night by adding same amounts of water and white flour and then we let it rest till the next morning at room temperature.
3kg White flour 3kg Water
2
after we use what we need to make bread we let it rest for the rest of the day in the fridge.

制作方法

1
I started this wild yeast from a fermented paste of wild sour apples and honey from Niebla, Valdivia back in 2013. Still using it everyday to make baguettes, country loaves, and croissants.
80% Limona apples 5% Honey 15% Mineral water
2
After the fruit paste fermented I started discarding half and adding the same amount of water and flour until there where no more fruit paste in the mix.
25% White flour 25% Mineral water

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library