Organic sourdough extract for strong rye - and mixed rye loaves of bread. To leaven the bread in a natural way and closes in on the flour protein. It makes the bread more digestible and more airy. Also for baking suitable.
Contents sufficient for approx. 750 g of flour.
Contents: 15 g
BioVita - organic rye sourdough-extract - 15g
€2.69
*
(€2.69* / kg)
* VAT included (Shipping excluded)
Organic sourdough extract for strong rye - and mixed rye loaves of bread. To leaven the bread in a natural way and closes in on the flour protein. It makes the bread more digestible and more airy. Also for baking suitable.
Contents sufficient for approx. 750 g of flour.
Contents: 15 g
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Description
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Recipe for a sour dough bread
375 g ryeflour
375 g of wheatflour
560 ml of warm water
1 Package Sourdough Extract
1 Package Yeast
10 g salt
5 g of sugarThe sour dough with some baking yeast and sugar in warm water aufkösen. The rye and wheat flour, add and thoroughly mix. Finally salt, knead in place and put the dough in a warm place for about 1 hour until it has doubled in size approximately. On a floured Backblecj in the desired shape (do not knead!) and a further hour.
Preheat the oven to 250 °C preheat (convection oven: 230 °C), the bread on the middle rack and bake for 10 minutes, then set temperature to 200 °C (convection oven: 180°C) for 50 minutes, ready to bake. The first slice after the bread has cooled down completely.
Ingredients
Whole Grain Rye Flour*, Sourdough Cultures.
*from controlled organic cultivation
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Product Details
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3029733 Items
Data sheet
- Properties
- Vegan
Vegetarian
ungesüßt - Manufacturer
- Biovita Naturkost GmbH, Carl-Wilhelm Niemeyer-Straße 6, 31789 Hameln, Germany
- unit_pricing_measure
- 1 kg
- unit_pricing_base_measure
- 1 kg
Specific References
- EAN13
- 4019339110188
