Perfect sourdough
Age
18Years
Color
Country of origin China
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Mang Collar's Sourdough
Since 2006
Because the flavor and the texture is completely different compared to bread with commercial yeast. And it's more gut-friendly, making it accessible to people with yeast allergies.
Characteristics
We started the culture a year ago from an original mother dough that I have been keeping and feeding at home for a few years where ever my job took me. This mother dough started way back 2006. Our sour dough is already a hybrid due to the change of flour and water from different countries.
Taste & flavour
Recipe
Starting ingredients
- 150g Bread flour
- 150g Water
Feeding ingredients
- 250g T 65 un bleached
- 250% Water
1
we feed our sour dough every week on a friday
we remove and refresh our sour dough
for every 1 kg of old sour dough we discard 500 g of the old sour and replace with 250g of unbleached T65 four and 250 g of temped water 28 C
250g T 65 un bleached
250% Water
Working method
1
We use unbleached T-65 specifically to make the sour dough more distinct in flavor and characteristics (crust, crumb, texture).
For the start dough we used: 150grams
150g Bread flour
2
We use normal unchlorinated tap water. We leave it overnight before using. The temperature that we mix the water with the flour is 28C. We mix the flour and the water in a container and we leave it in a warm place for 24 hours, not beside any other cultured food.
We used: 150 grams
150g Water
Result
Speija Bread (Fruit Bread)
Scandinavian-inspired loaf with all fruit and nut elements. Dark, sweet , rich and fragrant.
Naturally Leavain Beignets
Beignets with lactose and acidic notes due to the natural sour. Texture is like cotton candy when you eat it.
Classic Sour Dough rolls
30g version of our classical Sour Dough Loaf.
Light crunchy chewy and a milky toasted after taste
Sesame Loaf
This loaf is made from toasted sesame soaked with sour dough and honey. The taste profile of east meets west
Comments
My memory of sour doughs started when I was an chef apprentice, remembering passing through the pastry bakery kitchens and bakery staff removing breads from the ovens and the that wonderful smell and asking them what type of breads they were ,its was then then I decided that I wanted to work in the pastry and bakery kitchen so that I could give customers the same wonderful feeling that I had received.
We the Pastry and Bakery team Shangri-la at the Fort pride our self with the quality of pastry and breads products we produce in house especially with our
natural leavin products ,all of our products are made as natural as possible ,with the help of time and fermentation to produce our breads