I don't know how to describe. I got it from a baker after we visited him for a training two years ago. The differe nt breads we are making are excellent!

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

50% Flour

Ingredienti per il rinfresco

50% Flour

Water Then flour the "old" sourgough

50% Flour

Metodo di lavorazione

To make Hard sourdough adding wheatflour coming from a farmer (bio) who has a stone mill --> flour about T80 Mineral water to ovoid Cl2

50% Flour

Result

Bread

based on wheat flour (T65 & T80 stone mill. rye, Spelt, einkorn (small pelt) - from stone mill With different mix

PI

Età

Paese di origine Francia

Taste & Flavour

nel mondo

Miscela

Conserva il tuo lievito madre per il futuro

dal 2019

Caratteristiche