Mistura

33%
47%
20%
Líquido Farinha Outro
Fermento Puno-Lima

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2009

Flavor, texture, natural baking, experimenting with live cultures.

Características

It's a strong sourdough, yielding good fermentation and oven spring. As I use whole wheat flour and ferment at room temperature, it tends to be slightly acidic but fruity. When I make bread, I usually ferment at the fridge (4C) for 12 to 36hs, so it develops a nutty and yeasty flavor.

Sabor

Fermento Puno-Lima top shot
Fermento Puno-Lima jar shot
Fermento Puno-Lima rising shot

Receita

Ingredientes iniciais

  • 100% Whole wheat flour
  • 60% Raisin water
  • 100% Whole wheat flour
  • 100% Starter
  • 100% Water
  • 100% Whole wheat flour
  • 30% Starter
  • 50% Water

Ingredientes para alimentar

  • 100% Whole wheat flour
  • 30% Starter
  • 50% Water
1
As I stated above, I feed it at low hydrations. I usually store one batch at the fridge (4C) for 7-10 days, and feed at room temperature (about 23C) every 12 hours to avoid excessive pungency.
100% Whole wheat flour 30% Starter 50% Water

Método de trabalho

1
I started the culture with raisin water and whole wheat flour from the Andean region of Puno (Southern Peru). It started with a 60% hydration ratio.
100% Whole wheat flour 60% Raisin water
2
After maturing about 2 days, I started feeding the starter with a 1:1:1 ratio
100% Whole wheat flour 100% Starter 100% Water
3
After maturing about 1 month, I started feeding at a lower hydration, on order to create a biga-style starter.
100% Whole wheat flour 30% Starter 50% Water
4
When I bake, I usually use a 25-30% of starter and 60-85% water, depending on the type of bread I want to bake. I usually combine whole wheat flour with bread flour, at different percentages.

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library