We visited the Richemont School in Lucerne, Suisse for a course and we learned there not only how to create our own Sourdough, but also how to keep it and use it. After returning to Spain we started the process of creating a Sourdough and it is still working perfectly. The REBOLA MMC is mature and stable.
The REBOLA MMC is more lactic (90%) than acetic(10%). That is very important for us. It allows to bake breads with no acetic sensorial influence. We prepare specific final Sourdough for the different breads using the REBOLA MCC as a Starter. We baked more than 30 different breads using these method.
Taste & flavour
- 1kg Wheat typ 550
- 1kg Rebola mmc
- 450ml Water