Âge
Pays d'origine Pologne
Taste
& Flavour
Mélange
Depuis 2014
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”.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
Méthode de travail
Result
Daily bread
