Âge
8Ans
Couleur
Pays d'origine Autriche
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Rudolf
Depuis 2016
I started in spring 2016 with my sourdough. Its perfect for bakery because the product don't lost humidity.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
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)
