Seninha recipe

Seninha

Caxias do Sul, Brazil

Age

4Years
Color

Country of origin Brazil

Taste
& Flavour

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Mixture

52%
48%
Liquid Flour Other
Seninha

Since 2014

The taste and the desire to want to make a healthy bread.

Characteristics

I use natural mineral water. This water comes straight from a very clean source. It is a water that springs from stones. This water has never seen chlorine.

Taste & flavour

Recipe

Starting ingredients

  • 100% Rye
  • 100% Water
  • 5% Honey

Feeding ingredients

  • 95% Wheat
  • 5% Rye
  • 40% Water
  • 20% Starter
1
Almost all my recipes are made with "levain dur". My production is large. I need a lot of sourdough a day. I make my levain with the help of a petrin spirale. I put all the ingredients and mix at slow speed for 8 minutes.
95% Wheat 5% Rye 40% Water 20% Starter
2
Put the dough in a box, cover with plastic, leave at room temperature for 1 hour and then store at 6 degrees celsius for 12h.

Working method

1
This sourdough was started with only rye, warm water and honey. After 48 hours the fermentation began. I fed with wheat in intervals of 12h and 6h for 5 days. That was 4 years ago. ;-)
100% Rye 100% Water 5% Honey
2

Result

Pain au levain

The simple recipe. Only flour, water, malt, salt and my levain dur (30%). 75% hydration.
Seninha Pain au levain first overview
Seninha Pain au levain second overview

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