I took a Mexican bread diploma at Centro Culinario Ambrosía in Mexico City and the head chef explain to us how does masa madre work, something inside me felt the need to explore. That year (2012) my passion for sourdough awaked.

특징

Valentina it's a very low maintenance sourdough. Somethimes I don't bake for a week or 2 and Valentina stays in the fridge without a problem. When I take it out, I try to refresh it every 12 hours for 2 times and then it's ready to make amazing bread. The consistency is like gelatinous and that's when she's ready to work.

Viscocity !필수

맛과 풍미

레시피

시작하는 원료

100g Strong wheat flour
100g Water
1g Raisin

먹이재료

100g Flour
100g Water
100g Starter

I took 100gr of starter and mix it with 100 gr of water and 100gr of strong white flour.

100g Flour 100g Water 100g Starter

작업방식

My starte was created with flour, water and a raisin. You mix everyting and let rest at a temperature of around 30°C . The first refreshing/feedings were made every 12 hrs (2 times) then every 24 hrs (2 times) and then every 2 days (4 more times). Each refreshing was at a ratio of 1:1:1

100g Strong wheat flour 100g Water 1g Raisin

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