COMPLÉTÉ À 100%

Mélange

31%
34%
35%
Liquide Farine Autres
Cafetal

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Depuis 2008

I had a strong interest towards sourdough breads that did not exist in my country. My love towards cooking and baking took me to discover the wonders of fermentation and its creations.

Caractéristiques

The sourdough has bitter characteristics, high intensity and acidity, with a slight coffee and tabacco aroma. Not so dense, and not so liquid. The bubble could be described as big. It is a perfect sourdough for breads with whole grains.

Goût et saveur

Cafetal top shot
Cafetal jar shot
Cafetal front shot
Cafetal rising shot

Recette

Ingrédients de base

  • 70% Whole wheat
  • 30% Rye
  • 40% Coffee
  • 40% Kambucha
  • 10% Water
  • 1tbsp Vainilla bean

Ingrédients pour nourrir le levain

  • 40% Fermentation
  • 70% Whole wheat
  • 30% Rye
  • 40% Water
1
Sourdough is fed with 70 % of whole wheat flour and a 30% of rye flour. 40% of the ferment of coffee and Kambucha is added. After adding the ingredients, water can be added (40-60%.)
40% Fermentation 70% Whole wheat 30% Rye 40% Water

Méthode de travail

1
The first step to preparing the ferment is to incorporate coffee, Kambucha, and vanilla all together. Let it ferment from 14 to 15 days. Once the fermentation is complete, add rye and whole wheat flour, with water. Start the protocole of the sourdough.
70% Whole wheat 30% Rye 40% Coffee 40% Kambucha 10% Water 1tbsp Vainilla bean

Result

Pizza masa madre

We have a dough pizza ,Cafetal, airy and airy flavor to tobacco with coffee
Cafetal Pizza masa madre first overview
Cafetal Pizza masa madre second overview
Cafetal Pizza masa madre first slice
Cafetal Pizza masa madre second slice

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Commentaires

I invite to "MASA MADRE :LA BOUTIQUE DEL TRIGO" in Guadalajara, Jalisco and try to get your own sourdough