Alter
6Jahre
Farbe
Ursprungsland Slowenien
Geschmack
und Aroma
Mischung
52%
48%
Flüssigkeit
Mehl
Weitere
Sparove droži
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Baking with Sourdough is very traditional way of baking in Slovenia. Our grandmothers use sourdough because they didn't have yeast. For us was a challlenge because industry doesn't use sourdough. It's more tipical for small bakeries.
Charakteristische Eigenschaften
Our Sourdough have mild taste, not so sour. Smell is very nice, more milky. Bread have after baking sour smell, but when bread is cold, sour smell disappear.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 24% Flour t500
- 24% Flour t1600
- 52% Water
Zutaten für die Auffrischung
- 22% Flour t500
- 22% Flour t1600
- 48% Water
- 8% Sourdough
1
22% Flour t500
22% Flour t1600
48% Water
8% Sourdough
Aufarbeitung
1
We combine flour T500, flour 1600 and water to create sourdough.
24% Flour t500
24% Flour t1600
52% Water
Ergebnis
Kruh z drožmi
Sourdough bread is made with wheat flour. We add water, sourdough, wheat cereals, einkorn and emmer We sell 350 pcs/day.
Kommentare
We create uniqe sourdough for industrial use. In the future we would like to use our sourdough also in other products.