Age

7Years
Color

Country of origin Spain

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
  • 1399 cities

Mixture

50%
50%
Liquid Flour Other
La bestia

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Since 2012

That it is an ancient technique and it is based on living creatures.

Characteristics

Produces a dough that ferments very fast and creates great earthy aromas reminding honey. It is only very slightly acid.

Taste & flavour

Recipe

Starting ingredients

  • 50% Rye flour
  • 50% Water

Feeding ingredients

  • 33% Whole Rye Flour
  • 33% Water
  • 33% Unfed starter
  • 33% Whole Rye Flour
  • 33% Water
  • 33% Starter
1
Mix equal mass of sourdough starter, whole rye flour and water. Leave it ferment for 12 hours
33% Whole Rye Flour 33% Water 33% Unfed starter
2
If the starter has been too long in the fridge repeat step 1 with a fermentation time of about 5 hours
33% Whole Rye Flour 33% Water 33% Starter

Working method

1
Mix together equal mass of whole rye flour and leave them stirring once a day until it ferments
50% Rye flour 50% Water

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