Sourdough carioca 160 years recipe

Sourdough carioca 160 years

no, Estados Unidos

Mistura

Unknown
Líquido Farinha Outro
Sourdough carioca 160 years

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desde 1921

All the process behind, the care, the patience, the amazing knowledge and also understand and realize how the society nowadays is shortcutting the process and have a direct impact on our life/health. Sourdough is not just good for gut, it's also good and sustainable for your mind. I discover this process in a real spiritual and positive way that's why I am so addicted. Try you'll see ;)

Características

I don't know exactly the precise story of it, I know that the mother is quite old, around 160 years old. I worked in the "slow bakery", with the chef Rafa Brito (amazing guy). Before I came back France he pass me a bit of his starter and all the beautiful knowledge / passion together. Fresh feeds, fresh yogurt and lactic smell and taste, slightly sour, back nutty taste. Super powerful and strong

Sabor

Receita

Ingredientes iniciais

  • % Starter

Ingredientes para alimentar

  • % Water 100
1
Feed 6 to 7h before the autolyse Using 100% hydration and a semi refined French flour
% Water 100

Método de trabalho

1
I use the ratio 1 / 2 / 2, with a basic RT fermentation 5 to 6h, mixing slightly the starter after 3 / 4 hours to maintain a longer peak. I produce around 400 breads a day with an amazing team in Singapore
% Starter

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library