Perfect sourdough

Age

1Year
Color

Country of origin Chile

Taste
& Flavour

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Sourdough
in the world

  • 1401 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

100%
Liquid Flour Other
Pincoya

Since 2017

Use an unique ingredient. On the island called Chiloe, grows more than 300 different endogenous potatoes and it is plenty of legends and miths. La Pincoya is one of the most popular legends.

Characteristics

Fruity flavor, low acidity, little bit acetic.

Taste & flavour

Pincoya top shot
Pincoya jar shot
Pincoya front shot
Pincoya rising shot

Recipe

Starting ingredients

  • 50% 200g purple potato
  • 50% 200 g water
  • 40% 160 g yeast water
  • 60% 240g wheat flour

Feeding ingredients

  • 50% Sourdough
  • 30% Wheat flour
  • 20% Water
1
Add water, sourdough and wheat flour. Stir and put into the fridge.
50% Sourdough 30% Wheat flour 20% Water

Working method

1
Made from an unique purple potato(michuñe morada) , that grows in Chiloe, a beautiful island in the south of Chile.
50% 200g purple potato 50% 200 g water
2
Ferment for 72 hours @25°C. Then filter and feed with wheat flour.
40% 160 g yeast water 60% 240g wheat flour

Result

Curry bread

White flour crusty curry bread. 30%sourdough.
Pincoya Curry bread first overview
Pincoya Curry bread second overview
Pincoya Curry bread first slice
Pincoya Curry bread second slice

Country bread

White flour crusty bread. 70% hydration. 25% sourdough.
Pincoya Country bread first overview
Pincoya Country bread second overview
Pincoya Country bread first slice
Pincoya Country bread second slice

Ciabatta

80% hydration. White flour crusty bread. 30%sourdough.
Pincoya Ciabatta first overview
Pincoya Ciabatta second overview
Pincoya Ciabatta first slice
Pincoya Ciabatta second slice

Oat & honey bread

White flour, oat flakes, fresh honey and a pinch of cinnamon. 25% sourdough.
Pincoya Oat &  honey bread first overview
Pincoya Oat &  honey bread second overview
Pincoya Oat &  honey bread first slice
Pincoya Oat &  honey bread second slice

Michuñe bread

For the last feeding before baking, use crushed Michuñe morada and water. White flour, 40% Pincoya sourdough is used.
Pincoya Michuñe bread first overview
Pincoya Michuñe bread second overview
Pincoya Michuñe bread first slice
Pincoya Michuñe bread second slice

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