100% VOLLSTÄNDIG

Mischung

100%
Flüssigkeit Mehl Weitere
Mudai

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seit 2016

I taste Tartine breads few years ago, and years later became sick of pancreas failure, and stop to eat unhealthy foods, and made my self a lot of my things including baking. and this is one step foward to care myself... a nice one tho!

Charakteristische Eigenschaften

Is made from a Indigenous wheat beer that the Mapuche-Huilliche (People of the Land) used to drink every day and woman still prepares that drink from white wheat raw and cooked to sell in mercados. The resultant starter is milky medium sour beery medium acidity in the dough and tranfer some honey smell specially in rye doughs. Is a great sourdough starter, not over sour, but subtle acid flavor

Geschmack und Aroma

Mudai top shot
Mudai jar shot
Mudai front shot
Mudai rising shot

Rezept

Zutaten für den Starter

  • 100% Mudai drink

Zutaten für die Auffrischung

  • 50% Whole wheat
  • 50% Water
1
normally discart some, use some to make a new doush, and then feed and stock in the fridge. for dough, use different nutrients, basic 50% water, and 50% whole wheat, or AP flour or Apricot pulp or Rye flour, it depends of the final desire
50% Whole wheat 50% Water

Aufarbeitung

1
is made it from the natural leaven presented in spontaneous fermented breavege called Mudai, that the Mapuche woman made out just wheat and water. Normally take few spoons of this sourdough starter mix with 50/50 Whole Wheat and Bread flour and let it rise for 3 to 4 hours, I prefer the young flavours instead the more acidic lactic ones.
100% Mudai drink

Ergebnis

Breads

I only bake bread with this starter, and taste great, and the bread is great for almost 3 days.
Mudai Breads first overview
Mudai Breads second overview
Mudai Breads first slice
Mudai Breads second slice

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Kommentare

Great bubble starter also great looking bread