Irish-Swiss sourdough recipe

Irish-Swiss sourdough

Lausanne, Switzerland

혼합물

100%
액체(리퀴드) 밀가루 기타
Irish-Swiss sourdough

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2020 이후

Bread taste that miss in most of the industrial bread.

특징

Very sweet, slighty acidic smell Slightly lactic acidic taste A lot of bubble after 3-4h fermentation at room temperature

맛과 풍미

Irish-Swiss sourdough jar shot
Irish-Swiss sourdough front shot

레시피

시작하는 원료

  • 50% Water
  • 50% Wheat bagatelle t65 label rouge

먹이재료

  • 33% Sourdough
  • 33% Water 37deg
  • 33% Wheat bagatee
1
1x sourdough 1x water 1x wheat Bagatelle T65 Label Rouge or 1x sourdough 2x water 2x whet Bagatelle T65 Label Rouge depending on the production
33% Sourdough 33% Water 37deg 33% Wheat bagatee

작업방식

1
Liquid (50 water/50 T65 Label Rouge wheat) sourdough. Started 2020. I received it from an Irish woman working in Lausanne after I failed creating one from scratch.
50% Water 50% Wheat bagatelle t65 label rouge

Result

Pain de campagne

Mix of T65 wheat and a mix of T80-T150 rye flour or spelt flour and T150 ancient wheat
Irish-Swiss sourdough Pain de campagne second overview

Cinnamon Roll with sourdough

Ask for receipe
Irish-Swiss sourdough Cinnamon Roll with sourdough second overview

Cuchaule Fribourgeoise with saffron

Swiss speciality from the Canton of Fribourg Ask for recipe
Irish-Swiss sourdough Cuchaule Fribourgeoise with saffron  second overview

Dresde Stollen Sorry no picture from the result. Was eaten too quickly :-)
Irish-Swiss sourdough  first overview

Preserve your sourdough for the future

Create your own Explore sourdough library