Age
8Years
Color
Country of origin Austria
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Rudolf
Since 2016
I started in spring 2016 with my sourdough. Its perfect for bakery because the product don't lost humidity.
Characteristics
I like it for all over ... - it's my basic for rye sourdough and just for sweets with wheat or spelt. It's perfect for all kinds of bakery.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1
My main sourdough is from spelt - my second and third sourdough is, with flour "Tritordeum", which i like it, because it collect very much water, without problems.
In my third part, i pass it temporarily with natural nectar from frozen elder flowers syrup.
Result
Rudolf
I like it to use it for all kinds of my products. Pastries, breads, and sweets (cakes)
