the chef recipe

the chef

Santa Maria Del Camí, Spain
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Age

9Years
Color

Country of origin Spain

Taste
& Flavour

Asia
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Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

94%
5%
Liquid Flour Other
the chef

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Since 2015

I am professional baker and decided to open my own sourdough bakery after 40 years working for others

Characteristics

elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency

Taste & flavour

Recipe

Starting ingredients

  • 100% Wheat flour 11% protein 75% extraction
  • 80% Water
  • 10% Anstellgut

Feeding ingredients

  • 10% Wheat flour 11% protein 75% extraction
  • 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction 8% Water

Working method

1
Mixing Sourdough with a temperature 30-32 *C. Fermentation for 8 hours Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction 80% Water 10% Anstellgut

Preserve your sourdough for the future

Create your own Explore sourdough library