Mistura

45%
55%
Líquido Farinha Outro
Hradecká 66

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 1994

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

Características

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.

Sabor

Receita

Ingredientes iniciais

  • 55% Rye flour
  • 45% Water

Ingredientes para alimentar

  • 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

Método de trabalho

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

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

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.