Mistura

60%
33%
6%
Líquido Farinha Outro
Cacao

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2017

understanding how yeast and fermentation works. Also Michael Pollan and Bere Celis

Características

cocoa aftertaste Milky flavour Not that sour Rises in 3 hours approx for every 500 grams

Sabor

Receita

Ingredientes iniciais

  • 250g Cocoa beans
  • 1000g Water
  • 100% "tepache"
  • 100% White flour

Ingredientes para alimentar

  • 100% Starter
  • 100% "tepache"
  • 100% Flour
1
Discard half of the starter then feed it like this: Ratio 1:1:1 Starter: flour: tepache
100% Starter 100% "tepache" 100% Flour

Método de trabalho

1
Starter made with cocoa beans "tepache". Which it consist in ferment the cocoa beans in water until they get this bubbling effect. 3 to 5 days +/-
250g Cocoa beans 1000g Water
2
After you get this "tepache", now you weight the same amount of white flour and the fermented cocoa beans water .
100% "tepache" 100% White flour

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library