Età
Paese di origine Polonia
Taste
& Flavour
Miscela
dal 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”.
Caratteristiche
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.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
Metodo di lavorazione
Result
Daily bread
