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10 Fragen zum Thema Sauerteig I Häufige Fragen zu Sauerteig - Q & A

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Our secret is in our mother dough-a magical combination formed by local varieties of wild yeast and lactobacillus-plus a few other helpful microbes-to create a natural source of fermentation that allows Boudin sourdough to rise without using commercial yeast. The key ingredient in our sourdough since 1849, she thrives only in the fog-cooled climate of San Francisco.

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Vor 4 Jahren

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Unbedingt anschauen! Mein Tipp aus der ARD Mediathek: Ist%20Sauerteigbrot%20wirklich%20besonders%20bek%C3%B6mmlich%20und%20gesund%3F%0A{link}