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sourdough

OK, so I'm still improving the sourdough basic recipe that comes after mixing it with my all natural fermentation starter. It stays up all night, covered up and in the morning it will be mixed again to a regular wheat-less dough that always has whole grain RYE and some extra flower of pumpkin-seed-flower and cassava protein (tapioca) or other plant proteins but always vegan (still trying and changing little bits so let me know if it's dry or better when it is). OR: you ad what ever you fancy and is available by nature selection and sold in cnx (I can find a lot). Some ideas and more details right here. 0.5 / 1 kg dough breads.
Regular Sour Dough: 120 / 240
Organic Rosemary: 140 / 260
Muesli De Luxe: 200 / 380
Walnuts: 200 / 380
Cranberry: 200 / 380
Chia Seeds: 225 / 420
Cashews: 170 / 320
Tom Yam De Luxe: 200 / 380
Turmeric: 140 / 260
Nettle: 140 / 260
Goulash: 180 / 340
Up To You: ? / ?
Extra info: no gas oven but electric stone oven until wood smile emoticon vegan, 100% sourdough / natural. Himalayan salt...

Chiang Mai Deli

sourdough