Rudolf recipe

Rudolf

Obersiebenbrunn, Austria

Age

3Years
Color

Country of origin Austria

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1546 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

Unknown
Liquid Flour Other
Rudolf

Since 2016

I started in spring 2016 with my sourdough. Its perfect for bakery because the product don't lost humidity.

Characteristics

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.

Taste & flavour

Rudolf jar shot

Recipe

Starting ingredients

Feeding ingredients

1

Working method

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)
Rudolf Rudolf first overview
Rudolf Rudolf second overview
Rudolf Rudolf first slice
Rudolf Rudolf second slice

Preserve your sourdough for the future

Create your own