PI recipe

PI

Bussy Albieux, France
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Age

6Years
Color

Country of origin France

Taste
& Flavour

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Sourdough
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  • 3003 sourdoughs
  • 111 countries
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Mixture

100%
Liquid Flour Other
PI

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Since 2019

Bread in Luxembourg are industrial and then bad digestible

Characteristics

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!

Taste & flavour

PI top shot
PI jar shot

Recipe

Starting ingredients

  • 50% Flour

Feeding ingredients

  • 50% Flour
1
Water Then flour the "old" sourgough
50% Flour

Working method

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

Preserve your sourdough for the future

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