✍🏼🎻 Lukewarm water, flour, sourdough starter, salt and time. In our doughs, the old grains still have their place: Red

✍🏼🎻 Lukewarm water, flour, sourdough starter, salt and time. In our doughs, the old grains still have their place: Red Fife, dark rye, spelt, khorasan, einkorn… In recent decades they have gradually been replaced by commercial flours, and with them we lost the flavour of the field and nutritional value. At Lou Pécou, we bake to bring it back. A pizza or a bread at a time.