Mélange
100%
Liquide
Farine
Autres
PI
Depuis 2019
Bread in Luxembourg are industrial and then bad digestible
Caractéristiques
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!
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
Ingrédients pour nourrir le levain
- 50% Flour
1
Water
Then flour
the "old" sourgough
50% Flour
Méthode de travail
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
Commentaires
Non comment at this time
No comment at this time
No comment at this time