Sour Bread is excellent
Crispy, soft core. Sweet pastries.
Taste & flavour
- 20g Rye roots
- 50g Wheat
- 50g Water
- 100% Water
- 100% Wheat
Starter is fed with a ratio off 1:5:5 twelve hours prior to baking.
100% Water 100% Wheat
I made a root using rye roots and mixed with water and wheat flour.
20g Rye roots 50g Wheat 50g Water
All wheat breads and buns
Spelled wheat bread with flakes