Âge
4Ans
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Irish-Swiss sourdough
Depuis 2020
Bread taste that miss in most of the industrial bread.
Caractéristiques
Very sweet, slighty acidic smell Slightly lactic acidic taste A lot of bubble after 3-4h fermentation at room temperature
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Wheat bagatelle t65 label rouge
Ingrédients pour nourrir le levain
- 33% Sourdough
- 33% Water 37deg
- 33% Wheat bagatee
1
1x sourdough
1x water
1x wheat Bagatelle T65 Label Rouge
or
1x sourdough
2x water
2x whet Bagatelle T65 Label Rouge
depending on the production
33% Sourdough
33% Water 37deg
33% Wheat bagatee
Méthode de travail
1
Liquid (50 water/50 T65 Label Rouge wheat) sourdough.
Started 2020.
I received it from an Irish woman working in Lausanne after I failed creating one from scratch.
50% Water
50% Wheat bagatelle t65 label rouge
Result
Pain de campagne
Mix of T65 wheat and a mix of
T80-T150 rye flour or spelt flour and
T150 ancient wheat
Cinnamon Roll with sourdough
Ask for receipe
Cuchaule Fribourgeoise with saffron
Swiss speciality from the Canton of Fribourg
Ask for recipe
Dresde Stollen
Sorry no picture from the result. Was eaten too quickly :-)
