Età
6Anni
Colore
Paese di origine Messico
Taste
& Flavour
Miscela
65%
5%
30%
Liquido
Farina
Altro
Onírico
dal 2018
Every
Caratteristiche
Sourdough made by a mix of Lactobacillus sanfranciscensis and S. cerevisiae. The liquid to start this sourdough was water with cacao beans from México left to ferment for a week.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 500g Cacao beans
- 1000g Water
- 100g All purpose flour
- 100g Cacao beans ferment
Ingredienti per il rinfresco
- 100% Starter
- 50% All purpose flour
- 50% Cacao beans ferment
1
Discard half of the starter and feed it with a 2:1:1 ratio.
2 starter
1all purpose flour
1 cacao beans ferment
100% Starter
50% All purpose flour
50% Cacao beans ferment
Metodo di lavorazione
1
Leave to ferment cacao beans and water together for a week or until you see bubbles in the water. The smell we are looking for is sweet, roasted and a little bit acid.
500g Cacao beans
1000g Water
2
After you get this preferment water from the cacao beans it's time to start aour sourdough.
Weight 100 grs of all purpose flour and 100 grs of cacao beans ferment.
1:1
100g All purpose flour
100g Cacao beans ferment