Mischung
45%
55%
Flüssigkeit
Mehl
Weitere
Hradecká 66
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 1994
In 1994, the owner Josef Homoláč fulfilled his dream and bought his own bakery and on that occasion founded this three-stage sourdough.
Charakteristische Eigenschaften
Among the unique sour-bitter taste with a distinctive and unmistakable aroma. No yeast is used and our sourdough achieves optimal acidity, leavening power and flavour and aroma.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 55% Rye flour
- 45% Water
Zutaten für die Auffrischung
- 55% Rye flour
- 45% Water
1
2/3 for production
1/3 for revitalizing - mix with rye flour and water
55% Rye flour
45% Water
Aufarbeitung
1
Three-stage rye fermentation, with a strong sour taste (9). Density is 240. Brewed since 1966.
55% Rye flour
45% Water
Kommentare
We found out about your sourdough library from your sales reps and since our sourdough is unique, we took advantage of the opportunity and signed up.