Ingredients
- 200 g KOMEKO BROTGENUSS
- 200 g water
- 20 g starter
- 20 g KOMEKO BROTGENUSS, toasted
- 450 g KOMEKO BROTGENUSS
- 150 g buckwheat flour
- 50 g chickpea flour
- 30 g chia flour
- 20 g salt
- 7 g dry yeast
- 480 g water
- 50 g cooking oil
For the sourdough:
For the main dough:
Preparation
