Part 4/8:
To recreate a loaf of torte, the recipe starts with a mix of flours. The guest used 250 grams of whole wheat flour, combined with an additional 250 grams of a second flour, choosing dark rye and oat flour. As he infused the ancient flavors, he acknowledged the modern ingredients that would assist in this endeavor, such as active dry yeast—admittedly a product not available in the Middle Ages. He assured the audience that more authentic methods would come in future episodes.