trigo arequipeño recipe

trigo arequipeño

Barranco, Peru

Age

2Years
Color

Country of origin Peru

Taste
& Flavour

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Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
trigo arequipeño

Since 2016

got hooked on baking bread

Characteristics

well behaved

Taste & flavour

Recipe

Starting ingredients

  • 100% Andean whole wheat flour
  • 100% Water
  • 100% Andean whole wheat flour
  • 100% Water

Feeding ingredients

  • 200g Baker´s wheat flour
  • 50g Andean whole wheat flour
  • 100g Starter
  • 200g Water
1
Feeding sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread
200g Baker´s wheat flour 50g Andean whole wheat flour 100g Starter 200g Water

Working method

1
Day 1 my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).
100% Andean whole wheat flour 100% Water
2
Days 2, 3, 4 and 5, about 24 hrs after beginnig keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature
100% Andean whole wheat flour 100% Water

Preserve your sourdough for the future

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