Eska kvásek recipe

Eska kvásek

Prague, Czech Republic

혼합물

Unknown
액체(리퀴드) 밀가루 기타
Eska kvásek

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2015 이후

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.

특징

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.

맛과 풍미

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

레시피

시작하는 원료

  • kg Flour

먹이재료

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.

작업방식

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

Preserve your sourdough for the future

Create your own Explore sourdough library