Karışım
100%
Sıvı
Un
Diğer
PI
2019 'dan beri
Bread in Luxembourg are industrial and then bad digestible
Özellikleri
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!
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50% Flour
Besleme malzemeleri
- 50% Flour
1
Water
Then flour
the "old" sourgough
50% Flour
Çalışma yöntemi
1
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
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