Âge
3Ans
Couleur
Pays d'origine Costa Rica
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Take2
Depuis 2021
I love bread and I am a nerd
Caractéristiques
It likes the tropics but when there are very hot mornings and then it rains it tends to go slower in fermentation . It is a champ though in the end it always ends up in a delicious experiment
Goût et saveur
Recette
Ingrédients de base
- 25% Wheat bread flour
- 25% Rye flour
- 50% Filtered water
Ingrédients pour nourrir le levain
- 25% Wheat flour
- 25% Rye flour
- 50% Filtered water
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water
Méthode de travail
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat bread flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water