Karışım

60%
33%
6%
Sıvı Un Diğer
Cacao

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Create your own Explore sourdough library

Since 2017

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

Özellikleri

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

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

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

Besleme malzemeleri

  • 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

Çalışma yöntemi

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

Ekşi mayanızı yarınlar için saklayın.

Create your own Explore sourdough library