Borneo Starter recipe

Borneo Starter

Bandar Seri Begawan, Brunéi
COMPLÉTÉ À 100%

Mélange

100%
Liquide Farine Autres
Borneo Starter

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Depuis 2018

I was raised eating sourdough bread in my home country, Portugal. When I move to Brunei, no real sourdough available, so I decided to do it myself.

Caractéristiques

The uniqueness about this starter is the source of wild yeast collected from fresh rambutan and kelulut honey. Rambutan is a tropical fruit native to Malay-Indonesian region and other parts of tropical Southeast Asia. Kelulut honey is produced by stingless bees from the rainforest of Borneo and is known for its sweet and sour taste and with a boost of floral fragrances.

Goût et saveur

Borneo Starter jar shot
Borneo Starter rising shot

Recette

Ingrédients de base

  • 100% Rambutan yeast water
  • 100% Bread flour

Ingrédients pour nourrir le levain

  • 100% Borneo starter
  • 100% Water
  • 100% Bread flour
1
100% starter 100% rambutan yeast water 100% bread flour
100% Borneo starter 100% Water 100% Bread flour

Méthode de travail

1
First peel the fresh rambutan, rinse and put them in a glass jar. Fill the jar with mineral water. Then add the Kelulut honey. Shake the jar and let it ferment for 3 or 4 days at room temperature. When it’s fermented, the rambutan yeast water is sweet and sour, with a pleasant fruity flavour. When the rambutan yeast water is ready, strain the water and discard the fruits. Mix water and flour.
100% Rambutan yeast water 100% Bread flour

Result

Breads, Pizza, Babka, Morning Buns

Mostly I use the starter to make bread.
Borneo Starter Breads, Pizza, Babka, Morning Buns first overview
Borneo Starter Breads, Pizza, Babka, Morning Buns second overview
Borneo Starter Breads, Pizza, Babka, Morning Buns first slice
Borneo Starter Breads, Pizza, Babka, Morning Buns second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque