Mélange

63%
37%
Liquide Farine Autres
Jora de Jucat

Préserver votre levain pour le futur

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Depuis 2023

I'm a professional chef and always been passionate for bread. When I heard about wild fermentation I became an obsessive fan of it!

Caractéristiques

Chicha de jora Is a very characteristic drink, and our sourdough has inherited its smells, flavours and acidity. It resulted in a very mature, strong sourdough, very suitable for whole wheat and rye breads, with around 4.1pH. Now we keep the whole wheat version and also a "white" version feeded with Manitoba flour, with which we intend to bake panettone and other complex breads.

Goût et saveur

Jora de Jucat top shot
Jora de Jucat jar shot
Jora de Jucat rising shot

Recette

Ingrédients de base

  • 100% Whole wheat flour (andino variety)
  • 65% Water
  • 100% Starter

Ingrédients pour nourrir le levain

  • 100% Starter
  • 65% Water
  • 100% Whole wheat flour (andino variety)
1
We just mix the starter with water, add the whole wheat flour and mix. We keep it in clean glass Jars. We use a 65% hydration because we find it suitable for this flour.
100% Starter 65% Water 100% Whole wheat flour (andino variety)

Méthode de travail

1
After feeding with chicha for 2 days, we changed the hydration to water, always using the Andino variety whole wheat flour.
100% Whole wheat flour (andino variety) 65% Water 100% Starter

Result

Pan de chicha de Jucat

Whole wheat, rye and bread flours, whole grain porridge, chicha de jora, water, salt. 80% hydration.
Jora de Jucat Pan de chicha de Jucat first overview
Jora de Jucat Pan de chicha de Jucat first slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque