Unique taste and traditional recipe.
Sour taste comes from leavining of the dough and asetic acid sourness from dried raisen.
Taste & flavour
- kg 3 kg water
- kg 3 kg dried raisens
kg 3 kg water
kg 3 kg dried raisens
Soak dried raisens in to water and wait around 72 hrs in the room temprature. Remove soaked raisens and scale the rest of water. Add same amount flour to rest of water. Mix 3 min slow, 3 min fast and rest around 12 hours in room temprature. you will get Şef Maya and use it %25.