Lievito madre perfetto
Età
4Anni
Colore
Paese di origine Colombia
Taste
& Flavour
Miscela
25%
25%
50%
Liquido
Farina
Altro
María Ajiaco
dal 2020
I fell inlove with ferments 5 years ago. i've had different sourdoughs through the last 7 years, but since I move a lot, some of them broke. the moment i started my newer ferment of fruit and potatoes and started baking a week after that. it began making amazing breads so I started baking every day and fell inlove with it.
Caratteristiche
Guerrera, fuerte, suave y sedosa. ligera y tierna.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Harina
- 50% Água
- 30g Papa criolla
- 30g Papa pastusa
- 30g Papa sabanera
Ingredienti per il rinfresco
- 33.3% Papa criolla
- 33.3% Papa pastusa
- 33.3% Papa sabanera
- 100% Harina blanca de trigo
- 100% Água
1
agregar agua reposada, filtrada y oxigenada a la masa madre, mezclar hasta diluir bien la masa en el agua y posterior agregar la harina y mezclar bien hasta que quede bien hidratada la harina. una vez al mes agregar agua fermentada de papas 50% y 50% agua filtrada.
33.3% Papa criolla
33.3% Papa pastusa
33.3% Papa sabanera
100% Harina blanca de trigo
100% Água
Metodo di lavorazione
1
masa madre creada a partir de un fermento de frutas y cascaras de papa sabanera, papa criolla y papa pastusa.
4/4/2020
50% Harina
50% Água
30g Papa criolla
30g Papa pastusa
30g Papa sabanera
Result
Pan Troglodytes
home loaf with medium crumb.
Pan ocho
pan de miga, 60%agua 40% leche.