La Indomable recipe

La Indomable

Valdivia, Chile

Age

5Years
Color

Country of origin Chile

Taste
& Flavour

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Mixture

30%
16%
54%
Liquid Flour Other
La Indomable

Since 2013

Characteristics

Started it from apples used to make cider from Niebla, Valdivia. It behaves greats for every type of bread we have tried, even croissants and other fermented pastry. It's very low on acetic acid and it's been alive for 4 years

Taste & flavour

Recipe

Starting ingredients

  • 80% Limona apples
  • 5% Honey
  • 15% Mineral water
  • 25% White flour
  • 25% Mineral water

Feeding ingredients

1

Working method

1
I started this wild yeast from a fermented paste of wild sour apples and honey from Niebla, Valdivia back in 2013. Still using it everyday to make baguettes, country loaves, pure rye and croissants.
80% Limona apples 5% Honey 15% Mineral water
2
After the fruit paste fermented I started discarding half and adding the same amount of water and flour until there where no more fruit paste in the mix.
25% White flour 25% Mineral water

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