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

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

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

Zutaten für die Auffrischung

3kg White flour
3kg Water

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

after we use what we need to make bread we let it rest for the rest of the day in the fridge.

Aufarbeitung

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

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

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