en de it
vinschger-paarl

Vinschger Paarl or Pairs

Preparation

Sourdough starter: dissolve the yeast in warm water, mix well with the flour, keep stirring for 5 min., then knead vigorously for further 5 min. Cover with cheesecloth and leave in a warm place (30 °C) for 1 hour.
Completion: mix the sourdough with the other ingredients to form a soft dough; dust with rye flour and leave for 10–15 min. Divide into 10 pieces of similar size and form small rolls - 80–100 g, arrange on an oven tray covered with baking paper either in pairs or singly, allow to swell for 30–45 min., then bake in a pre-heated oven at 220° C for approx. 25 min.

Ingredients for

Ingredients for 5 Vinschger Paarl
Ingredients for 10 Vinschger Paarl
Ingredients for 20 Vinschger Paarl
Sourdough starter:
110 g rye flour
125 ml lukewarm water (30 °C)
2,5 g fresh yeast.

Dough:
250 g rye flour
140 g wheat flour
10 g fresh yeast dissolved in 450 ml lukewarm water (30 °C)
10 g salt
5 g fennel
2,5 g cumin seeds
Sourdough starter:
220 g rye flour
250 ml lukewarm water (30 °C)
5 g fresh yeast.

Dough:
500 g rye flour
280 g wheat flour
20 g fresh yeast dissolved in 900 ml lukewarm water (30 °C)
20 g salt
10 g fennel
5 g cumin seeds
Sourdough starter:
440 g rye flour
500 ml lukewarm water (30 °C)
10 g fresh yeast.

Dough:
1000 g rye flour
560 g wheat flour
40 g fresh yeast dissolved in 1800 ml lukewarm water (30 °C)
40 g salt
20 g fennel
10 g cumin seeds