STIFF STARTER

Stiff-starter

Also called levain dur in French, lievito madre duro in Italian or masa madre dura in Spanish, The stiff starter is the thick version of liquid one. The texture is more like a fermented dough. Just like the liquid starter, it’s a mix of flour and water that is fermenting and fed everyday for about a week. A wild yeast called Lactobacillus is then active … Read more

Rugbrød

Rugbrod-face

Originating from Denmark, this bread is usually made from rye flour, wholemeal and few different seeds, which make it quite an healthy bread. Its story goes way back in time as Vikings (8th-11th century) used to make it. From then until the 20th century, Denmark only produced rye, so was the bread. A story would … Read more