Puratos is an international group, which offers a full range of innovative food ingredients and services for the bakery, patisserie, and chocolate sectors. We serve artisans, retailers, industrial and foodservice companies in over 100 countries around the world. Our headquarters are located in Belgium, where the company was founded in 1919. At Puratos, we believe that food has extraordinary power in our lives. We do not take such a responsibility lightly. This is why we aim to help customers be successful with their business, by turning technologies and experience gathered from food cultures around the world into new opportunities. Together, we move the planet forward by creating innovative food solutions for the health and well-being of people everywhere.
Looks great. I love it. Been to mexico five times. Such nice people. I will copy this and make it here in my home village in upper bavaria. Presumabely my neighbours will accuse me of low down deep cultural appropriation. But hey, what the heck.
You should add a decent amount of sugar to the water (no stirring). Goal is to get unwanted and excess bacteria attracted to the bottom where the sugar is.
I've only just stumbled across this fantastic channel, and have binge watched so many of your videos over the past couple of days (thank you COVID-19). Thank you so much for making these live streams available to everyone.
Your diagram with the four quadrants at the end of thevideo is very interesting! I´m (home)baking in a very warm climate. Day temperatures are typically between 30 and 35 ºC. So there`s a lot of swinging between de the cold in the fridge and the heat outside. Poor yeasts and bacteria, undergoing all those schocks! I just started tinkering with stiffer starters (Instead of my normal 100% hydration starter). How would you fill in the quadrant (high temperature x stiff starter). Thanks! Do you know of persons / sources who have experience serious knowledge on sourgdough baking in tropical climates? Thanks / Dankjewel (Jan van der Weijst, Guatemala).
Great video For those of us home bakers who use higher hydration leavens we can simply take a small amount of starter and feed it up to volume again instead of using the bath method. Effectively diluting the acids. It would be great if you went into acidity more including protease and dough degradation from acidity. Thanks for a great video.
