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Living sourdough suitable for baking any type of bread.
Kept alive and thriving with fresh-ground organic whole grain rye flour.
Upon recieving the sourdough, mix it with 1 dl luke warm water and 100 g wholegrain flour.
If you intend to use the sourdough with a certain type of flour it is a good idea to feed it with this mixture of flour for a while. If you wish you can devide the sourdough and have several types for different mixes of flour.
Whisk well to mix air in to the sourdough.
After 4-16 hours the sourdough has risen and become reactivated. It is best to use at that point, right before its start to settle again.
Before baking with the fresh and highly active sourdough, take 1 tablespoon from the portion and repeat the process of mixing it with water and flour - whisk it and leave at you kitchen work top for 24 hours. This will be your sourdough for next time you are baking.
If you wont be needing the sourdough with the next few days, place it in a sealed container and store it in the fridge - but not until it has gone through the process as decribed above, risen and settled. This will prevent the sourdough from turning too acidic. When ever you need it next, take it out of the fridge and leave it on the kitchen work top for 24 hours, then repeat the process of reactivating it with lukewarm water and flour.
Rule of thumb; use sourdough equal to 10-20% of flour.
Sourdough can survive freezeing - simply reactivate a number of times when defrosted.
If you like to try and make your very own sourdough from scratch, follow the instructions below:
- Mix a bit of soured milk, buttermilk or yogurt (contains lactic acid bacteria) with a tiny bit of regular organic yeast. Mix with a little flour, little bit of luke warm water and perhaps a bit of honey. Leave the mixture at room temperature. Add a little more luke warm water and flour daily for 5-10 days.
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