Irish-Swiss sourdough recipe

Irish-Swiss sourdough

Lausanne, Switzerland
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Age

4Years
Color

Country of origin Switzerland

Taste
& Flavour

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Mixture

100%
Liquid Flour Other
Irish-Swiss sourdough

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Since 2020

Bread taste that miss in most of the industrial bread.

Characteristics

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

Taste & flavour

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

Recipe

Starting ingredients

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

Feeding ingredients

  • 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

Working method

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

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