Hradecká 66 recipe

Hradecká 66

Hradec Králové, Cechia

Miscela

45%
55%
Liquido Farina Altro
Hradecká 66

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dal 1994

In 1994, the owner Josef Homoláč fulfilled his dream and bought his own bakery and on that occasion founded this three-stage sourdough.

Caratteristiche

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.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 55% Rye flour
  • 45% Water

Ingredienti per il rinfresco

  • 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

Metodo di lavorazione

1
Three-stage rye fermentation, with a strong sour taste (9). Density is 240. Brewed since 1966.
55% Rye flour 45% Water

Result

Hradecká 66

Hradecká 66 Hradecká 66 first overview

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti

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.