Âge
9Ans
Couleur
Pays d'origine République tchèque
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Eska kvásek
Depuis 2015
I found the flavour of the sourdough very unique and wanted to explore all the interesting processes behind sourdough baking. Thanks to the cooperation with czech bio farmers we were able to make beautiful loafs with amazing flavours and scents.
Caractéristiques
Our sourdough has an unique flavour sthanks to the artisanal flour from Czech republic we use. It has a pH 8, it smells really nice like a rye and it has no alcoholic smell.
Goût et saveur
Recette
Ingrédients de base
- kg Flour
Ingrédients pour nourrir le levain
1
In the beginning I take 9 kg of our sourdough and add 3 kilograms of bread flour and 3 liters of water. Then I let it rest for 6 hours.
2
Later I add another 3 kilograms of bread flour and 1,5 litres of water and let it ferment for another 6 hours.
3
The last feeding is with 3 kilograms of bread flour and 4,5 litres of water. After this my sourdough is ready to be used in a dough making.
Méthode de travail
1
The sourdough is fed three-phase with czech organic bread flour.
kg Flour
Result
Eska 33
bread organic flour with potatoes, salt and cumin
very moist, full of flavours and right amount of spices and acidity
