Età
101Anni
Colore
Paese di origine Filippine
Taste
& Flavour
Miscela
60%
40%
Liquido
Farina
Altro
Kolby
dal 1923
I've always wanted to.be an artisan baker since there's not much here in the philippines
Caratteristiche
We make loaves mixed with local ingredients since we do not get wheat in the Philippines. In this application we incorporated local black rice porridge to make the crumb creamier and give it that extra nutrition.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Flour - wellington brand
- 100% Water
- 50% Kolby
Ingredienti per il rinfresco
1
Room temperature flour plus 24 degrees water with the starter. And let it ferment from anywhere up to 8 hrs
Metodo di lavorazione
1
A gift from one of our chef/mentor. He mentioned that it was rooted.100+ years old. We renamed it kolby after spending some time here in Manila, a creamy starter gives the best rise and tang for the loaves
100% Flour - wellington brand
100% Water
50% Kolby
Result
Sourdough pandesal
Our sourdough take on the tradition filipino breakfast bread. Usually yeasted,we made our version with 100% starter
