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.

특징

Guerrera, fuerte, suave y sedosa. ligera y tierna.

점도

맛과 풍미

레시피

시작하는 원료

50% Harina
50% Água
30g Papa criolla
30g Papa pastusa
30g Papa sabanera

먹이재료

33.3% Papa criolla
33.3% Papa pastusa
33.3% Papa sabanera
100% Harina blanca de trigo
100% Água

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

작업방식

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.

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