Âge
6Ans
Couleur
Pays d'origine Slovénie
Taste
& Flavour
Mélange
52%
48%
Liquide
Farine
Autres
Sparove droži
Depuis 2018
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.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 24% Flour t500
- 24% Flour t1600
- 52% Water
Ingrédients pour nourrir le levain
- 22% Flour t500
- 22% Flour t1600
- 48% Water
- 8% Sourdough
1
22% Flour t500
22% Flour t1600
48% Water
8% Sourdough
Méthode de travail
1
We combine flour T500, flour 1600 and water to create sourdough.
24% Flour t500
24% Flour t1600
52% Water
Result
Kruh z drožmi
Sourdough bread is made with wheat flour. We add water, sourdough, wheat cereals, einkorn and emmer We sell 350 pcs/day.
Commentaires
We create uniqe sourdough for industrial use. In the future we would like to use our sourdough also in other products.