Lyophilized Rye Bread Sourdough BIO 35 g - Gifts of Nature

INGREDIENTS
freeze-dried rye bread starter* (rye flour*, water). (* certified organic ingredient)

DESCRIPTION
Lyophilized bread starter. Without the addition of yeast.

METHOD OF PREPARATION
Sourdough starter preparation:
1. To make a sourdough starter: pour the contents of the sachet into a glass jar and add 35 ml of warm water (40 °C). Stir with a wooden spoon, cover with a gauze or paper towel and set aside until the ingredients are combined into a uniform, smooth mass (about 60 minutes).
2. to feed the sourdough starter: pour 200 g of flour into a one-liter glass jar, add 200 ml of warm water (40 °C), and then add the awakened sourdough starter. Mix all the ingredients, cover with gauze or paper towel and set aside in a warm place for 12-20 hours (depending on the type of flour and ambient temperature).
When the volume increases and air bubbles appear, the sourdough starter is ready for use. The portion is designed to make about 3 loaves of bread.

NOTE
If you use a smaller amount of sourdough starter and you plan to bake another one the next day, store the starter in a warm place and feed it every 24 hours. Feed the sourdough starter in the same way, adding 35 g of flour and 35 g of lukewarm water to the jar, then combining the ingredients with a wooden spoon or a chopstick.
If you plan to bake bread occasionally, store the sourdough starter in the refrigerator, making sure to only cover it with a cap and not screw the jar on. A sourdough starter stored in this way does not need daily feeding, it is enough if it is fed once a week. To feed a sourdough starter stored in the refrigerator, take it out of the refrigerator in advance for about 2-3 hours, then feed it, mix it and again put it in a warm place for 10-12 hours.

Bread preparation:
1. Pour the flour (1.8 kg) into a bowl, mix with salt. Add the active sourdough starter, pour in 1.5 l of lukewarm water and briefly knead the dough until the ingredients are combined.
2.We line a fruit cup mold with baking paper, put the dough inside. Moisten the palm of your hand with water and level the top. Cover with a cloth and leave for 4-5 hours in a warm place without drafts.
3. preheat the oven to 210 °C. Sprinkle the top of the risen dough with water and put the form into the oven. Bake for about 40 minutes.

NUTRITION VALUE in 100 g
Energy value: 1558 kJ/368 kcal
Fat: 1.7 g
including saturated fatty acids: 0.3 g
Carbohydrates: 83 g
including sugars: 1.1 g
Fiber: 8.3 g
Protein: 9.0 g
Salt: 2.1 g

RECOMMENDED STORAGE CONDITIONS
Store in a dry and cool place in a tightly closed container.