Età
11Anni
Colore
Paese di origine Cile
Taste
& Flavour
Miscela
30%
16%
54%
Liquido
Farina
Altro
La Indomable
dal 2013
Caratteristiche
Started it from apples used to make cider from Niebla, Valdivia. It behaves greats for every type of bread we have tried, even croissants and other fermented pastry. It's very low on acetic acid and it's been alive for 4 years
Sapore e aroma
Ricetta
Ingredienti di partenza
- 80% Limona apples
- 5% Honey
- 15% Mineral water
- 25% White flour
- 25% Mineral water
Ingredienti per il rinfresco
- 3kg White flour
- 3kg Water
1
We feed ir every day at night by adding same amounts of water and white flour and then we let it rest till the next morning at room temperature.
3kg White flour
3kg Water
2
after we use what we need to make bread we let it rest for the rest of the day in the fridge.
Metodo di lavorazione
1
I started this wild yeast from a fermented paste of wild sour apples and honey from Niebla, Valdivia back in 2013.
Still using it everyday to make baguettes, country loaves, and croissants.
80% Limona apples
5% Honey
15% Mineral water
2
After the fruit paste fermented I started discarding half and adding the same amount of water and flour
until there where no more fruit paste in the mix.
25% White flour
25% Mineral water