I found the flavour of the sourdough very unique and wanted to explore all the interesting processes behind sourdough baking. Thanks to the cooperation with czech bio farmers we were able to make beautiful loafs with amazing flavours and scents.

Charakteristische Eigenschaften

Our sourdough has an unique flavour sthanks to the artisanal flour from Czech republic we use. It has a pH 8, it smells really nice like a rye and it has no alcoholic smell.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

kg Flour

Zutaten für die Auffrischung

In the beginning I take 9 kg of our sourdough and add 3 kilograms of bread flour and 3 liters of water. Then I let it rest for 6 hours.

Later I add another 3 kilograms of bread flour and 1,5 litres of water and let it ferment for another 6 hours.

The last feeding is with 3 kilograms of bread flour and 4,5 litres of water. After this my sourdough is ready to be used in a dough making.

Aufarbeitung

The sourdough is fed three-phase with czech organic bread flour.

kg Flour

Ergebnis

Eska 33

bread organic flour with potatoes, salt and cumin very moist, full of flavours and right amount of spices and acidity

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