All the process behind, the care, the patience, the amazing knowledge and also understand and realize how the society nowadays is shortcutting the process and have a direct impact on our life/health. Sourdough is not just good for gut, it's also good and sustainable for your mind. I discover this process in a real spiritual and positive way that's why I am so addicted. Try you'll see ;)

Charakteristische Eigenschaften

I don't know exactly the precise story of it, I know that the mother is quite old, around 160 years old. I worked in the "slow bakery", with the chef Rafa Brito (amazing guy). Before I came back France he pass me a bit of his starter and all the beautiful knowledge / passion together. Fresh feeds, fresh yogurt and lactic smell and taste, slightly sour, back nutty taste. Super powerful and strong

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

% Starter

Zutaten für die Auffrischung

% Water 100

Feed 6 to 7h before the autolyse Using 100% hydration and a semi refined French flour

% Water 100

Aufarbeitung

I use the ratio 1 / 2 / 2, with a basic RT fermentation 5 to 6h, mixing slightly the starter after 3 / 4 hours to maintain a longer peak. I produce around 400 breads a day with an amazing team in Singapore

% Starter

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