2011 'dan beri
When i was at culinary school, my first subject was bread baking class, so the chef was always talking to us about how sourdough could improve our baking products, but we couldn't have much contact with this process, because our classes were too short of time and the chef focused on baking straight breads. That words and the love i developped for making bread, lead me to search about sourdoughs.
Conchita isn't sour, because people over here doesn't like sour taste on breads, so i keep conchita too active so she can ferments too quickly and not produce acetic acid, also she born stiff/firm, because of type of ovens we have here i prefer to bake stiffer doughs than wet ones, and i think is cleaner too. She also has a fruity aroma which match very well with sweets breads.
Lezzet ve Tat
- g Fruits (apple and pear)
- g Fruit juice 200 grs and 400 grs flour
- % 100 % flour - 100 % firm sourdough - 50 % water