Age
4Years
Color
Country of origin Switzerland
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Irish-Swiss sourdough
Since 2020
Bread taste that miss in most of the industrial bread.
Characteristics
Very sweet, slighty acidic smell Slightly lactic acidic taste A lot of bubble after 3-4h fermentation at room temperature
Taste & flavour
Recipe
Starting ingredients
- 50% Water
- 50% Wheat bagatelle t65 label rouge
Feeding ingredients
- 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
Working method
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 :-)
