Âge
inconnue
Couleur
Pays d'origine Danemark
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
the soul of the vikings
Depuis Unknown
Caractéristiques
I have made bread with 65 % humidity 2 % salt 2% sugar and 70% sourdough the sourdough give it a mild sweat fruity note , very tasty , the taste of a long fermentation
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
soak raisins in water for few hours , add the water to a flour mix, half semolina half wholegrain wheat, steer it , second day refresh with half water, and flour mix , same third and fourth day, bake with the sourdough on fifth day, add the sourdough you need for your bread , rest in the fridge for the weekend , and start up at the next week