Mélange

50%
50%
Liquide Farine Autres
Patagonia

Préserver votre levain pour le futur

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Depuis 2019

I really wanted to bake a really good and tasty bread. With golden and crunchy crust, and creamy and humid crumb. Ideal for making tapas and sandwiches.

Caractéristiques

I built it visiting La Patagonia, in south Argentina. Using spring water and organic local red 5 whole wheat flour . It´ smells like honey and fruity, acid, but it gives to the bread a nutty and sweet taste. Very strong fermentation power.

Goût et saveur

Patagonia top shot
Patagonia jar shot
Patagonia front shot
Patagonia rising shot

Recette

Ingrédients de base

  • 50% Organic red 5 whole wheat flour
  • 50% Spring water

Ingrédients pour nourrir le levain

  • 50% Organic red 5 whole wheat
  • 50% Spring water
1
Just flour and water. Mixing. If any liquid present, descarted.
50% Organic red 5 whole wheat 50% Spring water

Méthode de travail

1
It´ is made of 50% spring water and 50% organic red 5 whole wheat flour
50% Organic red 5 whole wheat flour 50% Spring water

Result

Bread

Mostly I bake bread, white, semi wholegrain or a mixture.
Patagonia Bread first overview
Patagonia Bread second overview
Patagonia Bread first slice
Patagonia Bread second slice

Pizza

Napolitan Pizza it´ is my favourite.
Patagonia Pizza  first overview
Patagonia Pizza  second overview
Patagonia Pizza  first slice
Patagonia Pizza  second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

I hope you find it interesting, since it comes from a very natural place!!