Age

1Year
Color

Country of origin Brazil

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Mixture

100%
Liquid Flour Other
bichinho

Since 2018

my first sourdough was when living and studying in France, Started a new one when opened my bakehouse in Sao Paulo 2013. Kept on baking with it till 2018. Recently i've started a new one which I am currently using and maintaining in my house.

Characteristics

i like very much the lactic aroma and mild flavor from the breads I bake with my ferment. Dough has great consistency to work and final crumb is light and moist.

Taste & flavour

bichinho top shot

Recipe

Starting ingredients

  • 100g Apple
  • 400g Water

Feeding ingredients

  • 100g Starter
1
When i'm not baking I keep my starter refreshed weekly using 50g starter + 100g water + 150g flour. When baking, I refresh the starter keep part that will be used in room temperature (refresh up to 3x) For the ferment, I most frequent use 50g wholemeal flour + 100g starter + 150g water + 200g flour in room temperature to be used in the dough after 6 hours
100g Starter

Working method

1
started from an apple, soaked in water for 5 days.. Liquid + flour white and whole 50/50. refreshed every 24h for 3 days (1 / 1/ 1) always kept in room temperature. From day 4, started feeding 1 2 3 (1 starter + 2 water + 3 flour) and moving to refrigerator after a couple of hours. Refresh after 48h, then 96h till reach weekly feeding.
100g Apple 400g Water

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