Bewahren Sie Ihren Sauerteig für die Zukunft aufKreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek
We had problems with digestion. We wanted to exclude classic bread. We wanted bread with good ingredients. At that time I did not know that sourdough would become my way of life :-))). Sourdough I have two. Rusty and buckwheat. I bake from both. Many sourdough I have already donated. I do the cooking courses with sourdough
I also rye sourdough. Buckwheat gluten-free sourdough has a different consistency than classical. It takes longer to mature. It needs more stirring, due to oxygen. It is beautiful, fragrant. It blows off as a thermal mud. It does not fit. When matures, it is less demanding than classic. I make poppy bread with nuts, pumpkin flour and buckwheat + other ingredients.
Geschmack und Aroma
Zutaten für den Starter
- tbsp 3
Zutaten für die Auffrischung
- tbsp 3