Dolomiti recipe

Dolomiti

Castelrotto, Italy
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Age

10Years
Color

Country of origin Italy

Taste
& Flavour

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Sourdough
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Mixture

50%
50%
Liquid Flour Other
Dolomiti

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Since 2014

My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.

Characteristics

It is a strong but mild smelling sourdough, with a fruity and nutty smell.

Taste & flavour

Recipe

Starting ingredients

  • 100% Water
  • 100% Wheat flour

Feeding ingredients

1

Working method

1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water 100% Wheat flour

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