MASA FERMENTADA

pochove

Esta masa se lleva a cabo en varias etapas, cada una de las etapas genera una nueva masa a partir de la mezcla harina + agua a la que se le puede añadir una parte de la masa precedente o hasta la totalidad de la misma.

Masa "X" = harina + agua => amasado-reposo de 12 a 24 horas.
Masa "Y" = harina + agua + masa "X" => amasado-reposo de 12 a 24

horpochove.blogspot.com/2011/03/masa-fermentada.htmlas.
Masa "Z" = harina + agua + masa "Y" => amasado-reposo de 12 a 24 horas.

En cada etapa se enriquece la flora natural de la harina, cuando la masa sube de manera espontánea está lista.
 

Translation inserted by admin (but I still do not understand you!):


This mass is carried out in several stages, each stage generates a new batch from the mixing flour and water that you can add a part of the body above or to the whole of it.

 
Mass 'X' = flour + water => Pug-rest 12 to 24 hours.
Mass 'Y' = flour + water + mass 'X' => Pug-rest 12 to 24

horpochove.blogspot.com/2011/03/masa-fermentada.htmlas.
Mass 'Z' = flour + water + mass 'Y' => Pug-rest 12 to 24 hours.

At each stage, enhances the natural flora of the meal, when the dough rises spontaneously is ready.
 

Replies

HopesHope 2011 March 13

He's giving instructions on how to maintain a starter where he is at.   He invited people to look at his blog, but I found that the link does not work.

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