Età
8Anni
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
gingeryeast
dal 2016
I started to explore the world of wild fermentation as a child, by doing sauerkraut. Then was the yogurt, then kefir, and during the last years probiotic sodas. During this procedure, I got a lot of wild yeast. So, I decide to go on and I started to grow sourdough by using the aromatic and efficient wild yeast from the ginger fermented sodas. Great results, and 100% healthy.
Caratteristiche
This gingery and slightly carbonated sourdough is a wild powerful starter that will allow you to prepare a fruity dough and a very tasty and aromatic bread. In addition you will be able to enjoy your own probiotic sodas. This is a double-advantage method!
Sapore e aroma
Ricetta
Ingredienti di partenza
- 200ml Water (dechlorinated or mineral)
- 1tbsp Ginger (grated)
- 1tbsp Muscovado sugar (organic)
- 1tsp Muscovado sugar (organic)
- 1tsp Water (dechlorinated or mineral)
- 400ml Water (dechlorinated or mineral)
- 2tbsp Sugar (organic)
- 2tbsp Ginger (grated)
- 100ml Ginger starter
- 1Cup Wholemeal flour
- 1Cup Water (dechlorinated or mineral)
- 1tbsp Gingeryeast sediment
Ingredienti per il rinfresco
- 1tbsp Water (dechlorinated or mineral)
- 1tbsp Wholemeal flour
1
Gingeryeast sourdough feeding:
From the second day, add gently the flour and water. Mix gently with a wooden stick.
Repeat this refreshment everyday for at least 1 week. The sourdough will be bubbling, growing and ready to use.
1tbsp Water (dechlorinated or mineral)
1tbsp Wholemeal flour
Metodo di lavorazione
1
Ginger starter preparation:
Put all together in a glass jar covered with a cheese cloth instead of the lid, keep it in a fresh place away from sunlight.
Important: grate the ginger with the peel and use organic.
200ml Water (dechlorinated or mineral)
1tbsp Ginger (grated)
1tbsp Muscovado sugar (organic)
2
Ginger starter feeding:
During the next 3-7 days, you have to do the refreshment procedure everyday, until the solution begins to bubbling.
Stir vigorously 2-3 times per day with a wooden stick.
1tsp Muscovado sugar (organic)
1tsp Water (dechlorinated or mineral)
3
Ginger starter scale up:
Once you get a bubbling solution, pour the ginger starter together with all the other ingredients in a clean plastic bottle.
Stir vigorously and use a cheese cloth instead of the bottle cap. Keep in a fresh place away from sunlight for 2 days until it start to bubbling.
Important: grate the ginger with the peel and use organic.
400ml Water (dechlorinated or mineral)
2tbsp Sugar (organic)
2tbsp Ginger (grated)
100ml Ginger starter
4
Yeast precipitation:
Put the cap of the bottle and keep it at 4ºC for 12 hs.
The yeast of the probiotic fermentation will be decanted as a yellow sediment in the bottom of the bottle.
You can safely drink the "soda" but the important part is to recover the sediment by pouring the liquid in a flip-top bottle.
Important: do it carefully in order to recover as much as possible yeast.
5
Gingeryeast sourdough preparation:
Mix all the ingredients in a glass jar by using a wooden stick. Cover with a cheese cloth instead of the jar lid.
Keep in a fresh place away from sunlight for 1-2 days until begins to bubbling.
1Cup Wholemeal flour
1Cup Water (dechlorinated or mineral)
1tbsp Gingeryeast sediment
Result
Probiotic fermented bread
This bread is made with wholemeal flour and stone ground rye flour. The dough is moist and has a very complex flavor.
