Fermented sugar cane juice is used in liquid bottle leavening throughout Brazil, but I have never found reference to the use of fermented juice directly applied to the dough as poolish. The sugar cane serves as a base for Cachaça fermentation, developing intense flavors, which is why I am interested in studying its performance in bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Sugar cane juice

Zutaten für die Auffrischung

remember to always recompose the amount used with new sugar cane juice. wait for 2 days to use it again.

Aufarbeitung

Use Sugar Cane units enough to produce 1L Juice of Sugar Cane.

100% Sugar cane juice

store in plastic bottle with lid on refrigeration (between 5 - 10C) for 7 days

There must have been a decanter and started to form gas. Remove the cap to expel the gas, and reseal at least once a week for 1 month, always keeping refrigerated.

After about 1 month, start using your sourdough of sugar cane. To activate it make a 1: 1 poolish according to the type of bread you wish to make. For example: use 50g sugar cane sourdough filtrated + 50g white flour. Keep on room temperature between 2 - 4 hours

Use between 10 to 40% poolish according to the desired bread.

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Kommentare

Sibeli Beselga

Nice to be part of the great sourdough library :)