May 27, 2020
BREAD SOURDOUGH
BREAD WHITE FLOUR 900 gr
RYE FLOUR 100 gr
SOURDOUGH STARTER (50% wheat 50% rye with 80% hydration) 300 gr
WATER 740 gr
SALT 30 gr
Centuries of milling
Traditional Grains
BREAD WHITE FLOUR 900 gr
RYE FLOUR 100 gr
SOURDOUGH STARTER (50% wheat 50% rye with 80% hydration) 300 gr
WATER 740 gr
SALT 30 gr