The flavour and the long durability of bread
It have a flavour of cheese and yeast.
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
- 2000g Soft wheat flour
- 800g Water
- 2000g Sourdough
Every morning I wash it in hot water (38 degree) with 2g of sugar each litre. Than I mix all the ingredient and give him layer.
2000g Soft wheat flour 800g Water 2000g Sourdough
Méthode de travail
I receive it from my grandfather 6 years ago. He created it 65 years ago.