Age

4Years
Color

Country of origin Venezuela

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& Flavour

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Mixture

53%
47%
Liquid Flour Other
Daruma

Since 2014

My grandmother is italian and she always talks about "la madre" back in Italy, so I decided Iwanted to try it and since the first time I tasted it Ifell in love with the depth of flavor this starter adds.

Characteristics

This starter has a nice balance between lactic acidity and untcuosity, adds moisture and great holes to the crumb and a beautiful golden crust. its flavor is acidic and packed with umami.

Taste & flavour

Daruma top shot
Daruma jar shot
Daruma front shot
Daruma rising shot

Recipe

Starting ingredients

  • 50% Flour
  • 110% Water
  • 50% Fine Rye Flour
  • 100% Bread
  • 110% Water

Feeding ingredients

  • 100% Bread
  • 110% Water
1
Weight 210 grams of the starter then add 100 grams of bread flour and 110 grams of bottled water. let rest out of the fridge for about 6 hours, then close the lid ant put it back in the fridge.
100% Bread 110% Water

Working method

1
Start with bread flour 50% 50% rye flour and 110% bottled water, mix and let sit covered with cheesecloth 24 hours.
50% Flour 110% Water 50% Fine Rye Flour
2
Remove half the mixture an add the same amount based on the same percentages, 100% bread flour 110% bottled water. without the rye flour.
100% Bread 110% Water
3
Repeat step 2 until day 6

Result

Pain Bordelais

Thus is a bread made with medium hydration with irregular crumb and a golden crust, a little acidic and salty.
Daruma Pain Bordelais first overview
Daruma Pain Bordelais second overview

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