logo-suedtirol

Vinschger Paarl

Sourdough starter:
Dissolve the yeast in warm water, mix well with the flour, keep stirring for 5 min., then knead vigorously for further 5 min. Cover with cheesecloth and leave in a warm place (30 °C) for 1 hour.
Completion:
Mix the sourdough with the other ingredients to form a soft dough; dust with rye flour and leave for 10-15 min. Divide into 10 pieces of similar size and form small rolls - 80-100 g, arrange on an oven tray covered with baking paper either in pairs or singly, allow to swell for 30-45 min, then bake in a pre-heated oven at 220° C for approx. 45 min.
Ingredients:
• 220 g rye flour
• 200 ml lukewarm water (30 °C)
• 5 g fresh yeast
• 500 g rye flour
• 280 g wheat flour
• 20 g fresh yeast dissolved in 700 ml lukewarm water (30 °C)
• 20 g salt
• 10 g fennel
• 5 g cumin seeds
Source disclosures: Südtirol Info
More interesting links
Enjoy food and Wine in the Venosta Valley
Experience the many local specialties of the Venosta Valley in South Tyrol, the valley where natural agriculture and a sense for genuinely good food go together.
Search & Bookings
continue