Age
Unknown year
Color
Country of origin Brazil
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
3rd daughter
Since Unknown
I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.
Characteristics
Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.
Taste & flavour
Recipe
Starting ingredients
- 100% Organic french wheat flour
- 100% Water
Feeding ingredients
1
Equal amounts of water and flour plus 20% of flour weight with the culture.
Working method
1
3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.
100% Organic french wheat flour
100% Water
Result
Bread, pizzas, pannetones, croissants and more.