Once i've found a book on pizzas with the recipe for sourdough pizza dough. So I started my first sourdough to bake pizza. Then the shop, where I've been buying my favorite bread got closed. So having already sourdough I've thought - why not to try baking bread myself? After some time I made some sourdough especially for making mixed flour bread, then i switch to the „old dough”.

Charakteristische Eigenschaften

I use several strains of sourdough. Now I keep a normal rye flour sourdough, rye sourdough enriched with the winmaker's yeasts, wheat sourdough with the bear brewer's yeast. For my daily bread I use however „stare ciasto”, which means in Polish „old dough”. Every time I bake bread i keep apart a portion of the raw dough from that bread, streored in the fridge for the next week's bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Aufarbeitung

Ergebnis

Daily bread

It's a large loaf made of the wheat bread of the darker type with some addition of the whole grain wheat and rye flours.

stare ciasto Daily bread second overview

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