Mischung

47%
53%
Flüssigkeit Mehl Weitere
Boulenc

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2013

Missing good healthy bread.

Charakteristische Eigenschaften

It has wheat grown in Oaxacan fields, we believe it adds a particular flavor, although is a very week gluten wheat.

Geschmack und Aroma

Boulenc jar shot

Rezept

Zutaten für den Starter

  • 100% Flour
  • 92% Water

Zutaten für die Auffrischung

1
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.

Aufarbeitung

1
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.
100% Flour
2
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.
92% Water

Ergebnis

Loafs

We do bread loafs with grains, plain, baguettes, and danish pastries, waffles, pizzas, etc.
Boulenc Loafs first overview
Boulenc Loafs second overview
Boulenc Loafs first slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek