Mélange

100%
Liquide Farine Autres
Do Grão ao Pão

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2012

Caractéristiques

Fermented sugar cane juice is used in liquid bottle leavening throughout Brazil, but I have never found reference to the use of fermented juice directly applied to the dough as poolish. The sugar cane serves as a base for Cachaça fermentation, developing intense flavors, which is why I am interested in studying its performance in bread.

Goût et saveur

Recette

Ingrédients de base

  • 100% Sugar cane juice

Ingrédients pour nourrir le levain

1
remember to always recompose the amount used with new sugar cane juice. wait for 2 days to use it again.

Méthode de travail

1
Use Sugar Cane units enough to produce 1L Juice of Sugar Cane.
100% Sugar cane juice
2
store in plastic bottle with lid on refrigeration (between 5 - 10C) for 7 days
3
There must have been a decanter and started to form gas. Remove the cap to expel the gas, and reseal at least once a week for 1 month, always keeping refrigerated.
4
After about 1 month, start using your sourdough of sugar cane. To activate it make a 1: 1 poolish according to the type of bread you wish to make. For example: use 50g sugar cane sourdough filtrated + 50g white flour. Keep on room temperature between 2 - 4 hours
5
Use between 10 to 40% poolish according to the desired bread.
6

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires