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.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Rambutan yeast water
100% Bread flour

Ingrédients pour nourrir le levain

100% Borneo starter
100% Water
100% Bread flour

100% starter 100% rambutan yeast water 100% bread flour

100% Borneo starter 100% Water 100% Bread flour

Méthode de travail

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