{"id":7188,"date":"2026-01-15T11:33:39","date_gmt":"2026-01-15T10:33:39","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?p=7188"},"modified":"2026-01-15T11:53:34","modified_gmt":"2026-01-15T10:53:34","slug":"sourdough-white-bread-for-beginners","status":"publish","type":"post","link":"https:\/\/www.kovasztunder.hu\/en\/sourdough-white-bread-for-beginners","title":{"rendered":"Sourdough white bread for beginners"},"content":{"rendered":"<p>(Beginner's Sourdough Handbook supplement) This recipe is your entry into the world of sourdough. We use 65% low hydration, which means the dough is non-sticky, easier to handle as a beginner. This recipe\u00a0<strong>1 piece for about 850-900 grams of bread<\/strong>\u00a0sufficient.\u00a0<\/p>\n\n\n<div id=\"recept\"><\/div><div id=\"wprm-recipe-container-7189\" class=\"wprm-recipe-container\" data-recipe-id=\"7189\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-kovsztndr\">\t\t<div data-elementor-type=\"section\" data-elementor-id=\"7154\" class=\"elementor elementor-7154\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9c0be7b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9c0be7b\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-dc51ab0\" data-id=\"dc51ab0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b825511 elementor-widget elementor-widget-heading\" data-id=\"b825511\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Beginner's Handbook for Cheese Makers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d64ad5c elementor-widget elementor-widget-text-editor\" data-id=\"d64ad5c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>My first book is out! \u2728<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d162583 elementor-widget elementor-widget-text-editor\" data-id=\"d162583\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>I have written the guide that <b>I wish I had got it at the start<\/b>. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. First edition of the book <strong>arrived at<\/strong> from the printing press. As this is a limited, private edition, the first run will sell out quickly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b37ab4c elementor-align-left elementor-widget elementor-widget-button\" data-id=\"b37ab4c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.kovasztunder.hu\/en\/product\/starter-silversmiths-handmade\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-right\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Order 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L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div id=\"recept-video\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 24px;\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div id=\"recipe-7189-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-7189-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7189\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Feeding of caviar<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sourdough<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(active)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(BL-80 bread flour mixed with wholemeal flour or royal wheat flour)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">80<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">lukewarm<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Bread dough<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">BL-80 bread flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(high protein content is important!)\u00a0<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">325<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lukewarm water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"><em>In two tranches: 300 g + 25 g<\/em><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">active leaven<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(fresh)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div id=\"recipe-7189-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-7189-instructions-container wprm-block-text-normal\" data-recipe=\"7189\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7189-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h3>PREPARATIONS (Step zero)<\/h3><span style=\"display: block;\">Before kneading, your sourdough starter should be at full strength. Before kneading the dough, it should be approx.\u00a0<strong>6-8 hours before feeding<\/strong>\u00a0your sourdough (e.g. at 8 a.m. if you knead at 3 p.m.). It's good if it's at least doubled in size, full of bubbles. For beginners, I suggest feeding harder: feed 50 g sourdough with 100 g BL-80 bread flour mixed with half or half wholemeal or higher protein e.g. king wheat flour and 80 g lukewarm water. This worked best for me. <\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>1. Autolysis (Soaking the flour)<\/h4><span style=\"display: block;\">Sift through the\u00a0<strong>500 g flour<\/strong>\u00a0in a bowl. Pour in most of the water, the <strong>300 g lukewarm water<\/strong>. Mix roughly (just so there is no dry flour left), cover and let rest.\u00a0<strong>1 hour<\/strong>.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em>Why? This allows the flour to soak up the water, smoothing the dough and making it much easier to knead.<\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><\/em><\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>2. Fattening<\/h4><span style=\"display: block;\">To the rested dough add the\u00a0<strong>100 g active leaven<\/strong>. Start kneading. When the sourdough is blended, add the\u00a0<strong>12 g salt<\/strong>\u00a0and the rest\u00a0<strong>25 g water<\/strong>. Knead until the dough separates from the sides of the pan and is nice and smooth. Place in a thinly greased baking dish and leave to rest\u00a0<strong>45 minutes<\/strong>.<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>3. Folds (I have a separate video on folding methods above.)<\/h4><span style=\"display: block;\">Do not knead the dough, instead fold it to make it airy. Total\u00a0<strong>3 times<\/strong>,\u00a0<strong>every 45 minutes <\/strong>fold the dough over.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Folding 1: 45 minutes after folding (e.g. laminating)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">2nd fold: another 45 minutes later (e.g. petal fold)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Fold 3: Another 45 minutes later (e.g.: coil six jogging)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Let the dough rest after the last folding\u00a0<strong>for 2 hours<\/strong>\u00a0in the bowl. Then the magic happens, the dough increases in volume and becomes full of bubbles.<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>4. Formatting (Watch the video to see how to format.)<\/h4><span style=\"display: block;\">Turn the dough out onto a lightly floured counter. Carefully form it into a loaf (so that the surface is firm).Place it in a greased freezer tray so that the<strong>  fit (the slus) should be ABOVE<\/strong>. Pinch the bottom so it doesn't open.<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>5. Cold rising<\/h4><span style=\"display: block;\">Cover the door with a tea towel (or put a bag over it to keep it from drying out) and put it in the fridge (5-6 degrees) \u00a0<strong>10-12 hours<\/strong>\u00a0(e.g. overnight).<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em>Tip: Cold dough is much easier to work with in the morning.<\/em><\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>6. Preparing to bake<\/h4><span style=\"display: block;\"><strong>Preheat the oven to 250 degrees<\/strong>\u00a0(bottom-up cooking). Place the cast iron pan empty with the lid on to cook through. For beginners, I recommend baking the bread in a cast iron pan for best results. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Optional Step (Tempering): we usually take the dough out to the counter for 1 hour before baking to bring it to room temperature, but if you're a beginner, feel free to bake it straight out of the fridge for easier cutting!<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>7. Cutting and Baking<\/h4><span style=\"display: block;\">Turn the dough out onto a baking sheet. Use a knife to cut the top at about 45 degrees under the dough (this is the main incision) so that the bread will open up. You definitely need to practice this, the easiest way is to make a plain crosswise cut I think. Lift it into the hot pan with the paper, put the lid on and put it in the hot oven.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><strong>The trick:<\/strong>\u00a0As you put it,\u00a0<strong>immediately lower the heat from 250 degrees to 180 degrees!<\/strong>.Fry under a lid\u00a0<strong>60 minutes<\/strong>(This will ensure that the crust is cooked through and stays thin). Remove the lid and cook for about another.\u00a0<strong>10 minutes<\/strong>, until you get a nice golden brown colour.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g id=\"Icons\" stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M9.0039,16.0079 C5.1419,16.0079 1.9999,12.8659 1.9999,9.0039 C1.9999,5.1419 5.1419,1.9999 9.0039,1.9999 C12.8659,1.9999 16.0079,5.1419 16.0079,9.0039 C16.0079,12.8659 12.8659,16.0079 9.0039,16.0079 M23.6209,22.2069 L16.1439,14.7299 C16.1059,14.6919 16.0579,14.6759 16.0159,14.6449 C17.2599,13.1009 18.0079,11.1409 18.0079,9.0039 C18.0079,4.0309 13.9769,-0.0001 9.0039,-0.0001 C4.0309,-0.0001 -0.0001,4.0309 -0.0001,9.0039 C-0.0001,13.9769 4.0309,18.0079 9.0039,18.0079 C11.1409,18.0079 13.1009,17.2599 14.6449,16.0169 C14.6749,16.0579 14.6919,16.1059 14.7299,16.1439 L22.2069,23.6209 C22.4019,23.8169 22.6579,23.9139 22.9139,23.9139 C23.1699,23.9139 23.4259,23.8169 23.6209,23.6209 C24.0119,23.2309 24.0119,22.5979 23.6209,22.2069\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #616161;margin: 0px;padding-top: 30px;padding-bottom: 30px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Have you tried this recipe?<\/span><span class=\"wprm-call-to-action-text\"><a href=\"#comments\" target=\"_self\" style=\"color: #ffffff\">Write in the comments<\/a> that you made it!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>(Beginner's Sourdough Handbook supplement) This recipe is your entry into the world of sourdough. We use 65% low hydration, which means the dough is non-sticky, easier to handle as a beginner. This recipe makes enough for 1 loaf of bread weighing about 850-900 grams.\u00a0<\/p>","protected":false},"author":2,"featured_media":6901,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":3578,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[142],"tags":[804,457,458,802,801,803,190,291,255,256,198],"class_list":["post-7188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kovaszos-kenyerek","tag-feherkenyer","tag-gasztroblog","tag-gasztroblogger","tag-kezdo-kenyer","tag-kezdo-recept","tag-kezdo-szint","tag-kovasz","tag-kovaszos-kenyer","tag-kovasztunder","tag-kovasztunder-2","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Kov\u00e1szos feh\u00e9r keny\u00e9r kezd\u0151knek - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/sourdough-white-bread-for-beginners\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kov\u00e1szos feh\u00e9r keny\u00e9r kezd\u0151knek\" \/>\n<meta property=\"og:description\" content=\"(Kezd\u0151 Kov\u00e1szosok K\u00e9zik\u00f6nyve kieg\u00e9sz\u00edt\u00e9s) Ez a recept a bel\u00e9p\u0151 a kov\u00e1szol\u00e1s vil\u00e1g\u00e1ba. 65%-os alacsony hidrat\u00e1lts\u00e1ggal dolgozunk, ami azt jelenti, hogy a t\u00e9szta nem ragad, k\u00f6nnyebben kezelhet\u0151 kezd\u0151k\u00e9nt. 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