[ 50%野麦咖 50%秦黑血麦 自制酸面包 ]
[ Housemade Sourdough Bread With 50% of Mixed Wild Whole Wheat Flour, 50% of Blood Wheat ]
[ Housemade Sourdough Bread With 50% of Mixed Wild Whole Wheat Flour, 50% of Blood Wheat ]
风土决定了一款有特性的酸面包的风味;空气中的酵母菌、水源、土壤种出的穀物的一场融会贯通的游戏。我们寻觅到了中国的两款原产的独特穀物面粉;来自新疆的野麦咖与陕西秦岭脚下的血麦。非常的骄傲为各位呈现上我们中国风土造就的这一款酸面包。一旁搭配的黄油我们参考了夏日记忆里两个最喜爱的味道;父亲在夏天腌渍的藠头与玉米咖啡的香味。属于我们这一代人的味觉记忆。
"Terroir determines the flavor of a distinctive sourdough
bread - a harmonious interplay of wild yeasts in the air, water sources, and grains nurtured by the soil. We have discovered two unique native Chinese grain flours: Yemaika wild wheat from Xinjiang and Xue Mai blood wheat from the foothills of the Qinling Mountains in Shaanxi. With great pride, we
present this sourdough bread shaped by China's terroir. The accompanying butter draws inspiration from two beloved flavors: pickled Chinese ramps made by fathers during summer, and coffee corn. These are the taste memories that define our generation."
"Terroir determines the flavor of a distinctive sourdough
bread - a harmonious interplay of wild yeasts in the air, water sources, and grains nurtured by the soil. We have discovered two unique native Chinese grain flours: Yemaika wild wheat from Xinjiang and Xue Mai blood wheat from the foothills of the Qinling Mountains in Shaanxi. With great pride, we
present this sourdough bread shaped by China's terroir. The accompanying butter draws inspiration from two beloved flavors: pickled Chinese ramps made by fathers during summer, and coffee corn. These are the taste memories that define our generation."
[ 2025, AVANT, SUMMER ]