Alter
7Jahre
Farbe
Ursprungsland Brasilien
Geschmack
und Aroma
Mischung
33%
54%
13%
Flüssigkeit
Mehl
Weitere
Cana-de-açúcar 1
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I love everything related to fermentation and was sick from all the bland bread every bakery makes in Brazil. I started baking sourdough in 2013
Charakteristische Eigenschaften
I'm still testing flavors
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 66% Sugarcane juice
- 100% Whole wheat flour
- 50% Starter
- 60% Water
- 100% Whole wheat flour
Zutaten für die Auffrischung
- 100% Flour
- 50% Water
- 50% Levain
1
While it's great to feed it every day, it will remain good to bake even after 2 days of feeding, if kept in the fridge. I always feed it prior to baking though. My levain once stayed one month in the fridge and came out alright on the first feeding I did.
2
I feed it small quantities at a time, So I don't have to throw away too much of the sourdough. I take 50 grams of the levain each time and keep on raising it until I have the quantity I'll need to bake and a good quantity to store it later, since I bake only once or twice a month.
Dilute the starter in water and add the 2 flours to it, mix well and work it stretching with a rolling pin and fold
100% Flour
50% Water
50% Levain
3
The flour is always a mix of 33% Manitoba and 66% All purpose. You can use also 100% bread flour instead.
I keep it in cloth while feeding prior to baking, and in a closed jar in the fridge when storing for a larger time.
Aufarbeitung
1
This sourdough was made straight from sugarcane juice, extracted on a Sunday morning in a local street fair.
So I start with the sugarcane juice that has a lot of sugar and good bacteria on it.
66% Sugarcane juice
2
Then I mix it to organic stoneground whole wheat flour (100)
100% Whole wheat flour
3
After well mixed, it should feel like a sticky but yet firm dough, leave it leavening in 30C for 8 hours and room temp for 16 hours. When it's 24 hours from the first mix, just take a part of the starter and mix it to water and more whole wheat flour.
50% Starter
60% Water
100% Whole wheat flour
4
Again, after well mixed, ferment in 30C for 8 hours and the rest of the time in room temp until completed 24 hours.
Repeat the process until the fermentation is very strong. It can vary. Once I had it kicking on the first fermentation, while other try i did, it took me 4 days.
after there are good signs of fermentation, it's possible to start feeding it every 12 hours.
5
Now you should migrate the kind of flour to the final sourdough starter. start doing feeds every 12 hours trading gradually the whole wheat flour for a mix of 33% Manitoba and 66% all-purpose. You can use 100% bread flour if you don't have Manitoba. Go feeding it first with 75% whole wheat and 25% the abovementioned mix, then next time 50/50, then 75/25 and then you're done,