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.
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.
• 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
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