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Liquido Farina Altro
Rudolf

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Since 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

Rudolf jar shot

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)
Rudolf Rudolf first overview
Rudolf Rudolf second overview
Rudolf Rudolf first slice
Rudolf Rudolf second slice

Conserva il tuo lievito madre per il futuro

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