Âge
11Ans
Couleur
Pays d'origine Chili
Taste
& Flavour
Mélange
30%
16%
54%
Liquide
Farine
Autres
La Indomable
Depuis 2013
Caractéristiques
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
Goût et saveur
Recette
Ingrédients de base
- 80% Limona apples
- 5% Honey
- 15% Mineral water
- 25% White flour
- 25% Mineral water
Ingrédients pour nourrir le levain
- 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.
Méthode de travail
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