Winter South Tyrolean delicacies from Laces-Val Martello - Vinschger Paarl - 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. ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vinschgau.net.
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
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