Età
4Anni
Colore
Paese di origine Svizzera
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Irish-Swiss sourdough
dal 2020
Bread taste that miss in most of the industrial bread.
Caratteristiche
Very sweet, slighty acidic smell Slightly lactic acidic taste A lot of bubble after 3-4h fermentation at room temperature
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Wheat bagatelle t65 label rouge
Ingredienti per il rinfresco
- 33% Sourdough
- 33% Water 37deg
- 33% Wheat bagatee
1
1x sourdough
1x water
1x wheat Bagatelle T65 Label Rouge
or
1x sourdough
2x water
2x whet Bagatelle T65 Label Rouge
depending on the production
33% Sourdough
33% Water 37deg
33% Wheat bagatee
Metodo di lavorazione
1
Liquid (50 water/50 T65 Label Rouge wheat) sourdough.
Started 2020.
I received it from an Irish woman working in Lausanne after I failed creating one from scratch.
50% Water
50% Wheat bagatelle t65 label rouge
Result
Pain de campagne
Mix of T65 wheat and a mix of
T80-T150 rye flour or spelt flour and
T150 ancient wheat
Cinnamon Roll with sourdough
Ask for receipe
Cuchaule Fribourgeoise with saffron
Swiss speciality from the Canton of Fribourg
Ask for recipe
Dresde Stollen
Sorry no picture from the result. Was eaten too quickly :-)
