1. Our love for more sustainable food systems and our studies at the ecole hoteliere de Lausanne. 2. Our participation in the HealthFerm project in collaboration with ETH Zurich.

Charakteristische Eigenschaften

Aulus, a 160-year-old sourdough starter originally from Vallanes in Sudur-Mulasysla, Iceland, has a rich history and unique characteristics. It has been mixed with Cornelius, another starter from Berlin, resulting in a slightly tangy flavor due to the presence of acetic acid. The aroma of Aulus is reminiscent of older rye varieties, contributing to its distinct scent profile.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Tumminia
50% Water

Zutaten für die Auffrischung

See above. Equal parts tumminia & water Thorough mixing with special mixer Fermentation chamber Usage as % of pizza dough

Aufarbeitung

1. we feed our sourdough starter in equal parts water and flour 2. when feeding aulus we use Tumminia flour. Tumminia is an ancient grain variety from sicily . Due to its higher sugar levels its optimal for our purposes. 3. when using aulus for pur dough making - we double it at a controled temperature of 28 degrees for 6-8 hours in pur fermentation chamber. 4. we also measure ph of dough & sta

50% Tumminia 50% Water

Ergebnis

Pizza

Easy. Its the heart of the restaurant. We love everything around the cratmanship of pizza baking

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