Sauerteig

    03. August 2016

    Sauerteig aus Roggen- und Weizenmehl (+ getrocknete Aprikosen)  nach 12 Stunden Wartezeit, Konsistenz sehr weich und Schaumähnlich, Geruch: säuerlich und stark hefig. Der Sauerteigstarter wurde mit wilden Hefekulturen angezüchtet.

    Tags: Kochlabor, Ästhetik

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