혼합물

100%
액체(리퀴드) 밀가루 기타
Gwinizh-Du

Preserve your sourdough for the future

Create your own Explore sourdough library

2016 이후

we came from Bretagne, an area where Buckwheat grow easily and take an important part of our culture. Make my own bread as always been magic for me and I teach my daughters to see what's happen when you make your own bread like 5000 years ago. Back to the source of life because the future of the bread lies in his past.

특징

strong buckwheat smelling, milky flavor.

맛과 풍미

Gwinizh-Du top shot
Gwinizh-Du jar shot
Gwinizh-Du front shot

레시피

시작하는 원료

  • 100% Buckwheat
  • 100% Lukewarm water

먹이재료

  • 50g Mother
  • 50g Buckwheat organic
  • 200g White flour organic
  • 200g Luke warm water
1
I keep my sourdough in the fridge and when I need to make my bread, I let it warm for 2 hours ambient temperature and I refresh 2 times with below recipe into 24 hours.
50g Mother 50g Buckwheat organic 200g White flour organic 200g Luke warm water

작업방식

1
Sourdough made with Organic Buckwheat from Quebec. uncovered for 4 hours and let at ambient temperature for 2 days.
100% Buckwheat 100% Lukewarm water

Result

pain plie breton

milky and hazelnut taste bake in jar at home
Gwinizh-Du pain plie breton second overview
Gwinizh-Du pain plie breton first slice

Preserve your sourdough for the future

Create your own Explore sourdough library