Tica Linda  recipe

Tica Linda

San Pedro, San José, Costa Rica

혼합물

57%
43%
액체(리퀴드) 밀가루 기타
Tica Linda

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2014 이후

I was looking for good bread here in Costa Rica, but there was none. Then, I was used to bake with conventional fresh yeast, but here only dried yeast is available. Then I read about sourdough at ploetzblog.de, tried to do my own, first starter and have never stopped ever since (although it has been a quite challenging way! ;-) )

특징

First of all, it is very stable and "forgiving". I am freshing it up once or twice a week, immediately before baking and even when I cannot make it one week, it retains its characteristics after a couple of cycles of refreshing. It has very mild aromas, low acidity, somewhat like green apple

맛과 풍미

레시피

시작하는 원료

  • 128g Previous sourdough
  • 160g Wholegrain wheat flour
  • 80g Water

먹이재료

1

작업방식

1
Naturally born sourdough initially born from rye flour, but because it is hard to get rye flour here in Costa Rica, today it is feeded withwholegrain wheat flour. Exact birth of date unfortunately was not registered, but it was somewhere around 2014
128g Previous sourdough 160g Wholegrain wheat flour 80g Water

Preserve your sourdough for the future

Create your own Explore sourdough library