For this traditional white bread we combine our favorite Altay starter with a special mother dough. The bread comes out light, airy and flavorsome and forms great thin crust. Any baker would be proud of it! Tear off a little piece and dip it in good olive oil – it is a great combination.
These crepes made with milk and freshest eggs are thin, delicate and filling at the same time. Accompany them with a topping of your choice be it Beef Stroganoff, Russian Julienne (mushrooms baked with cheese and cream), lightly salted salmon or something sweet instead, e.g. honey or sweetened condensed milk with fresh berries.
This bread is a combination of whole-wheat flour from Altay and our special natural starter. Both its rich and unique flavor and its soft and tender crumb result from long fermentation of dough. The “Wheel” keeps very well though it is unlikely to stay untouched for long.