Age

6Years
Color

Country of origin Brazil

Taste
& Flavour

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in the world

  • 1407 sourdoughs
  • 82 countries
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Mixture

100%
Liquid Flour Other
Do Grão ao Pão

Since 2012

Characteristics

Fermented sugar cane juice is used in liquid bottle leavening throughout Brazil, but I have never found reference to the use of fermented juice directly applied to the dough as poolish. The sugar cane serves as a base for Cachaça fermentation, developing intense flavors, which is why I am interested in studying its performance in bread.

Taste & flavour

Recipe

Starting ingredients

  • 100% Sugar cane juice

Feeding ingredients

1
remember to always recompose the amount used with new sugar cane juice. wait for 2 days to use it again.

Working method

1
Use Sugar Cane units enough to produce 1L Juice of Sugar Cane.
100% Sugar cane juice
2
store in plastic bottle with lid on refrigeration (between 5 - 10C) for 7 days
3
There must have been a decanter and started to form gas. Remove the cap to expel the gas, and reseal at least once a week for 1 month, always keeping refrigerated.
4
After about 1 month, start using your sourdough of sugar cane. To activate it make a 1: 1 poolish according to the type of bread you wish to make. For example: use 50g sugar cane sourdough filtrated + 50g white flour. Keep on room temperature between 2 - 4 hours
5
Use between 10 to 40% poolish according to the desired bread.
6

Preserve your sourdough for the future

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