Fun to say and even more fun to make, this formula features our Organic Whole Spelt Flour. Originally developed by Nicky Giusto as part of his repertoire for the 2016 Coupe du Monde de la Boulangerie, it challenges the traditional methods of making German “Vollkorn” style breads. All the flour weight is fermented overnight making this bread immensely flavorful and easy to digest. It’s quick to execute the night before you want to bake and it’s all mixed by hand so you get the true “Artisan” experience.
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📄 👉🏻 download the recipe @ https://centralmilling.com/dinklebrot
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Happy baking!
Original of the video here
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