Winter South Tyrolean delicacies from Laces-Val Martello - Schüttelbrot – Pane di segale croccante -
Sourdough starter: Dissolve the yeast in lukewarm water, add to the flour, mix well to produce a soft dough, cover and leave to leaven in a warm ...
Ingredients
- 250 g rye flour
- 250 ml lukewarm water (30° C)
- 20 g fresh yeast
- 500 g rye flour
- 250 g wheat flour
- 20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
- 20 g salt, 5 g fennel
- 5 g cumin seeds
- 5 g fenugreek
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