Age

1Year
Color

Country of origin Mexico

Taste
& Flavour

Asia
Australia
Antarctica
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Europe
North America
South America

Sourdough
in the world

  • 1407 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

60%
33%
6%
Liquid Flour Other
Cacao

Since 2017

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

Characteristics

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

Taste & flavour

Recipe

Starting ingredients

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

Feeding ingredients

  • 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

Working method

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 your sourdough for the future

Create your own