sour.dough.hk<p>For these vinschgauer I used 80% Wholemeal rye, 20% Durum wheat and spieces. Leavend by an apple yeast water and a rye sourdough preferment. Both in a modified salt-sour process over 16-18 hours. It’s my own recipe… I share if you ask.<br><a href="https://masto.ai/tags/vinschgauer" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vinschgauer</span></a> <a href="https://masto.ai/tags/shatin" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>shatin</span></a> <a href="https://masto.ai/tags/hongkong" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>hongkong</span></a> <a href="https://masto.ai/tags/sauerteig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sauerteig</span></a> <a href="https://masto.ai/tags/sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sourdough</span></a> <a href="https://masto.ai/tags/rye" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>rye</span></a> <a href="https://masto.ai/tags/roggen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>roggen</span></a> <a href="https://masto.ai/tags/durumwheat" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>durumwheat</span></a> <a href="https://masto.ai/tags/germanbread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>germanbread</span></a> <a href="https://masto.ai/tags/breadrolls" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>breadrolls</span></a> <a href="https://masto.ai/tags/br%C3%B6tchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>brötchen</span></a></p>