Eska kvásek recipe

Eska kvásek

Prague, République tchèque

Mélange

Unknown
Liquide Farine Autres
Eska kvásek

Préserver votre levain pour le futur

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Depuis 2015

I found the flavour of the sourdough very unique and wanted to explore all the interesting processes behind sourdough baking. Thanks to the cooperation with czech bio farmers we were able to make beautiful loafs with amazing flavours and scents.

Caractéristiques

Our sourdough has an unique flavour sthanks to the artisanal flour from Czech republic we use. It has a pH 8, it smells really nice like a rye and it has no alcoholic smell.

Goût et saveur

Eska kvásek top shot
Eska kvásek jar shot
Eska kvásek front shot
Eska kvásek rising shot

Recette

Ingrédients de base

  • kg Flour

Ingrédients pour nourrir le levain

1
In the beginning I take 9 kg of our sourdough and add 3 kilograms of bread flour and 3 liters of water. Then I let it rest for 6 hours.
2
Later I add another 3 kilograms of bread flour and 1,5 litres of water and let it ferment for another 6 hours.
3
The last feeding is with 3 kilograms of bread flour and 4,5 litres of water. After this my sourdough is ready to be used in a dough making.

Méthode de travail

1
The sourdough is fed three-phase with czech organic bread flour.
kg Flour

Result

Eska 33

bread organic flour with potatoes, salt and cumin very moist, full of flavours and right amount of spices and acidity
Eska kvásek Eska 33 first overview
Eska kvásek Eska 33 second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque