Sourdough carioca 160 years recipe

Sourdough carioca 160 years

no, Estados Unidos

Mezcla

Unknown
Líquida Harina Otros
Sourdough carioca 160 years

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

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

gusto

Receta

Ingredientes de partida

  • % Starter

ingredientes de alimentación

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

método de trabajo

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

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca