Vinschgauer

Vinschgauer are the rye rolls that show up on every South Tyrolean breakfast table: caraway, fennel and fenugreek folded into a two-stage rye levain, baked hot and dry until the crust cracks open on its own. Mix the first levain the evening before, refresh it the next morning, then shape and bake the same day — no fancy equipment, just a bit of patience for the flavor to build.

WHAT YOU GET (PDF, instant download):

• Complete ingredient tables for both levain stages and the main dough — exact weights, no guesswork

• The full step-by-step method: mixing, resting, shaping 8 rolls, and the proofing signal that tells you they're ready (not a vague timer)

• The baking guide: exact oven temperatures for that signature dry, crackling crust — no steam needed

Print-friendly A4 PDF in the Yo(ur)-Crust design — English + German edition included, same download. Requires an active sourdough starter.

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THIS IS A DIGITAL PRODUCT. No physical item will be shipped. After payment, you'll receive an instant download link by email. Opens with any PDF reader — print at home or at a copy shop.

Because this is an instant digital download, all sales are final — please message me first if anything looks wrong with your file and I'll sort it out.