Sourdough starter
Ingredients
- Eminente Reserva175 ml
- Flour150 g
Material
- A big bowl
- A wooden spoon
- A dish towel or plastic wrap.
Recipe
Recipe
- I
In a large bowl, mix 150g of flour with 175ml of Eminente rum until a smooth dough is obtained.
- II
Cover with a clean dish towel or plastic wrap.
- III
Allow to ferment at room temperature for 48 hours.
Sourdough
Ingredients
- Eminente Reserva400 ml
- Flour350 g
- Salt13 g
- Fresh yeast8 g
- Warm waterjuste assez pour dissoudre la levure
- Sourdough starter150 g
Material
- A big bowl
- Kitchen scale
- Measuring cups
- wooden spoon
- Pastry brush
Recipe
Recipe
- I
In a large mixing bowl, combine 350g of flour and 13g of salt.
- II
Dissolve 8g of fresh yeast in a bit of lukewarm water.
- III
Make a well in the center of the flour mixture. Add the dissolved yeast, 400ml of Eminente rum, and 150gof the prepared starter.
- IV
Gradually mix everything together until a soft, slightly sticky dough forms.
- V
Lightly flour a work surface and transfer the dough onto it. Knead for 5 to 7 minutes until the dough becomes smooth and elastic.
- VI
Place the dough back into a clean, lightly greased bowl and cover with a kitchen towel or plastic wrap.Let it rest at room temperature for 2 hours, until it doubles in size.
- VII
Punch the dough down to release excess air and divide it into small round loaves. Place the loaves on a baking sheet and let them rest for 30 minutes.
- VIII
Preheat the oven to 200°C (392°F). Brush the loaves lightly with water using a pastry brush.
- IX
Bake for 20 minutes, or until golden brown and crusty.
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- Eminente Cuban Mule
Ingrédients
- Eminente Reserva50 ml
- Ginger beer80 ml
- Lemon juice20 ml
- Bitter2 drops
Eminente
Reserva
70% aguardiente
Crafted by the youngest Cuban Rum Master and aged for 7 years minimum in white oak ex-whisky barrels, Eminente Reserva possesses the aesthetics of a traditional Cuban light rum with the complexity and depth of a very old one.