Since I cannot eat bread due to my long-lasting thyroid disease, Hashimota, I started researching. I realized that what really bothered me was the gluten and additives of the bread produced in a short time with chemical yeast. The process introduced me to sourdough bread. Because of Not being able to find a very well made pure one I decided to make my own production.

Caractéristiques

Feeding our sourdough at constant temperature and intervals for a long time leaves a delicious aromatic taste in our breads. The quality of the breads is evident from the inner pore structure and golden caramel crust, which becomes more evident day by day. Since we leave our breads for long and cold fermentation, we produce a delicious bread that is not very sour.

Viscocity

Goût et saveur

Recette

Ingrédients de base

g 500

Ingrédients pour nourrir le levain

g 500

i feed my sourdough regularly twice a day and only keep it at room temperature.

g 500

Méthode de travail

5-6 hours after the last feeding (depending on seasonal temperatures), I add 150-200 gr sourdough (for 1 loaf of bread) that has reached its peak point. I take care not to use sourdough before or after it reaches its peak. and of course we only use sourdough for all our breads. chemical yeast is not added to our processes.

g 500