Età
8Anni
Colore
Paese di origine Austria
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Rudolf
dal 2016
I started in spring 2016 with my sourdough. Its perfect for bakery because the product don't lost humidity.
Caratteristiche
I like it for all over ... - it's my basic for rye sourdough and just for sweets with wheat or spelt. It's perfect for all kinds of bakery.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
My main sourdough is from spelt - my second and third sourdough is, with flour "Tritordeum", which i like it, because it collect very much water, without problems.
In my third part, i pass it temporarily with natural nectar from frozen elder flowers syrup.
Result
Rudolf
I like it to use it for all kinds of my products. Pastries, breads, and sweets (cakes)
