Liquid Flour Other
Preserve your sourdough for the futureCreate your own Explore sourdough library
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.
Taste & flavour
- tbsp 3
- tbsp 3
I add a little (about 2-3 tablespoons) of flour and room temperature water. Mix wooden spoon. I add the water so much that it is a slurry consistency. With sourdough, and with yeast, I'm talking..It is also important to be cool.
Gluten-free sweet baking and intuitive. I use wholemeal flour from buckwheat and water on gluten-free flour. Best forest wells. Sourdough I do at room temperature, I'm talking to him. Responds that blows away. Gluten-starter I give to eat 1-2 times a day depending on the temperature. I mix it several times a day. I try to perceive it. Sourdough teaches me again sees itself, because for me react.
Poppy bread with nuts, sunflower, buckwheat
Sourdough I use almost every baking. This bread is based on poppy, I also added ground nuts, sunflower, pump
Cakes with jam.
I bake them from buckwheat, rice and corn flour. Use your own jam from blackberries, aronia and roses.
Almond cakes with butter, cranberries and pumpkin flour.
I bake and cook a lot of recipes, more than I put :-)