나이
4년
색
원산지 Switzerland
맛과 풍미
혼합물
100%
액체(리퀴드)
밀가루
기타
Irish-Swiss sourdough
2020 이후
Bread taste that miss in most of the industrial bread.
특징
Very sweet, slighty acidic smell Slightly lactic acidic taste A lot of bubble after 3-4h fermentation at room temperature
맛과 풍미
레시피
시작하는 원료
- 50% Water
- 50% Wheat bagatelle t65 label rouge
먹이재료
- 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
작업방식
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 :-)
