There are a few recipes of Vinschger Paarl on the net, but all of them uses yeast, so I've been experimenting using only with sourdough culture and taste just like the one I ate in South Tyrol. My South Tyrolean husband approved it :)
100 g rye flour (Shipton Mill light rye)
100 ml water
20g sourdough starter (Shipton Mill dark rye)
250 g rye flour (Shipton Mill light rye)
140 g wheat flour (Shipton Mill No.1)
10 g salt
5 g fennel
2.5 g cumin seeds
Mix 100g rye and 100m water and 20g starter, leave it overnight.
Mix the levain with the other ingredients and leave for 2hr to 4 hours until its double the size. Divide into 9 pieces of similar size and form small rolls on a generously floured surface. Arrange on an oven tray lined with oil or baking sheet, either in pairs or singly, leave for 45 min to 90min, then bake in a pre-heated oven at 220° C for approx. 20 min.Cool for 20min. Taste better for the next day. Enjoy with a generous amount of butter or cheese!
Added by: Akikoshishido
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers