La negrilla recipe

La negrilla

Barcelona, Spain

Age

6Years
Color

Country of origin Spain

Taste
& Flavour

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Mixture

94%
5%
Liquid Flour Other
La negrilla

Since 2012

Passion,Taste,nutrition and knowledges.

Characteristics

It s a pretty unic levain,not only because of the wheat I use,but also about the caracter it has. Smelling a fruity woody chesnuts,it can be use for all kind of bread and viennoiserie,it make it probably my favorite one to work with in dairy production,for the great result it gave me during all my tryings and products devellopment.

Taste & flavour

Recipe

Starting ingredients

  • 90g Mineral water
  • 12g Negrillo starter
  • 100g Negrillo flour

Feeding ingredients

1
I refresh it once everyday and put it in a 12 to 14 degrees temperature.I usualy control its ph few times a month but it is mainly an organoleptic feeling and taste of course. 10 to 12% of negrillo starter is enough,the negrillo grem as all the nutriments and enough time and temperature to have a great flovour panel and a great activity. I make about one feed a day.More in case of weakness.

Working method

1
La Negrilla has been made with a old heritage "iberic" wheat,very local in the region of Guadalajara.(Spain).It is a "non hairy" wheat that turn grey to dark during its maturation. We are the only ones that commercialize this wheat that was the sustenance of the people of Castile. Its nuticional contribution is very high because its germ is very great respect the size of the grain and low gluten
90g Mineral water 12g Negrillo starter 100g Negrillo flour

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