Mang Collar's Sourdough recipe

Mang Collar's Sourdough

shanghai, Chine
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Levain parfait

Âge

18Ans
Couleur

Pays d'origine Chine

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

100%
Liquide Farine Autres
Mang Collar's Sourdough

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Depuis 2006

Because the flavor and the texture is completely different compared to bread with commercial yeast. And it's more gut-friendly, making it accessible to people with yeast allergies.

Caractéristiques

We started the culture a year ago from an original mother dough that I have been keeping and feeding at home for a few years where ever my job took me. This mother dough started way back 2006. Our sour dough is already a hybrid due to the change of flour and water from different countries.

Goût et saveur

Mang Collar's Sourdough top shot
Mang Collar's Sourdough jar shot
Mang Collar's Sourdough front shot
Mang Collar's Sourdough rising shot

Recette

Ingrédients de base

  • 150g Bread flour
  • 150g Water

Ingrédients pour nourrir le levain

  • 250g T 65 un bleached
  • 250% Water
1
we feed our sour dough every week on a friday we remove and refresh our sour dough for every 1 kg of old sour dough we discard 500 g of the old sour and replace with 250g of unbleached T65 four and 250 g of temped water 28 C
250g T 65 un bleached 250% Water

Méthode de travail

1
We use unbleached T-65 specifically to make the sour dough more distinct in flavor and characteristics (crust, crumb, texture). For the start dough we used: 150grams
150g Bread flour
2
We use normal unchlorinated tap water. We leave it overnight before using. The temperature that we mix the water with the flour is 28C. We mix the flour and the water in a container and we leave it in a warm place for 24 hours, not beside any other cultured food. We used: 150 grams
150g Water

Result

Speija Bread (Fruit Bread)

Scandinavian-inspired loaf with all fruit and nut elements. Dark, sweet , rich and fragrant.
Mang Collar's Sourdough Speija Bread (Fruit Bread) first overview
Mang Collar's Sourdough Speija Bread (Fruit Bread) second overview
Mang Collar's Sourdough Speija Bread (Fruit Bread) first slice

Naturally Leavain Beignets

Beignets with lactose and acidic notes due to the natural sour. Texture is like cotton candy when you eat it.
Mang Collar's Sourdough Naturally Leavain Beignets first overview
Mang Collar's Sourdough Naturally Leavain Beignets second overview
Mang Collar's Sourdough Naturally Leavain Beignets first slice

Classic Sour Dough rolls

30g version of our classical Sour Dough Loaf. Light crunchy chewy and a milky toasted after taste
Mang Collar's Sourdough Classic Sour Dough rolls first overview
Mang Collar's Sourdough Classic Sour Dough rolls second overview
Mang Collar's Sourdough Classic Sour Dough rolls first slice

Sesame Loaf

This loaf is made from toasted sesame soaked with sour dough and honey. The taste profile of east meets west
Mang Collar's Sourdough Sesame Loaf first overview
Mang Collar's Sourdough Sesame Loaf second overview
Mang Collar's Sourdough Sesame Loaf first slice

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Commentaires

Anthony Collar

My memory of sour doughs started when I was an chef apprentice, remembering passing through the pastry bakery kitchens and bakery staff removing breads from the ovens and the that wonderful smell and asking them what type of breads they were ,its was then then I decided that I wanted to work in the pastry and bakery kitchen so that I could give customers the same wonderful feeling that I had received.
We the Pastry and Bakery team Shangri-la at the Fort pride our self with the quality of pastry and breads products we produce in house especially with our
natural leavin products ,all of our products are made as natural as possible ,with the help of time and fermentation to produce our breads