Boulenc

I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day. We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.

Adding water purified in the Oaxacan mountains and mixing it until its homogenized and letting it ferment for 4 hours before refreshing it or using it for different reasons, we use the youngest of the refreshing for danish pastries, the very last refreshing we do it in the evening and then we keep it for 40 minutes at room temp, afterwards we refrigerate it until the next morning (4 am) for bread.