Strength Sourdough bread
500g
Prepared without yeast!
Bread is made without yeast, with pure culture leaven. Bread is made of parboiled flour by leavening it in the wooden tub for more than 24 hours, then dough is kneaded, each loaf is hand made.
As a general rule, the most known fermentation material is yeast, but the Latvian tradition uses a great deal of kefir, fermented milk product, or any other sour environment. In place of the yeast, a fermented milk product has been used as a sight for the coarse bread of strength.
Saturated sweet and sour taste.
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