Recipe from Mikro Papiggo, with a rich earthy flavor and crunchy crust. The use of yellow organic flour in both the sourdough and the production process gives it a special color and flavor, enriching it with fiber and vitamins. Ιpirotiko is best eaten as a side dish for the first 3 days and then for another 5 days it can be the base for unique sandwiches. It is delicious warm, with olive oil, feta cheese and tomato.
The bread preserved if you wrap it in cloth and put it in a plastic bag. This way it stays fresh for about 5 days. For the following days, it is recommended to warm it in the oven or toaster oven. If you want to warm the whole loaf, put it in the oven at about 150 degrees for 10-15 minutes. It gets even better if you freeze it.
Ingredients: yellow flour (80%), soft white flour (20%), water, salt flower, natural sourdough from yellow flour (100%).
*production time 36 hours.