Mélange

100%
Liquide Farine Autres
PI

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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

PI top shot
PI jar shot

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
PI Bread  first overview
PI Bread  second overview
PI Bread  first slice
PI Bread  second slice

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