Dary Natury, Rye Sourdough Lyophilized

Freeze-dried sourdough. No added yeast.

Preparing the sourdough:

1. Awakening the sourdough: pour the contents of the sachet into a glass jar and add 35 ml of warm water (40 °C). Mix with a wooden spoon, cover with gauze or a paper towel and set aside until the ingredients combine into a uniform, smooth mass (approx. 60 min).

2. Feeding the sourdough: pour 200 g of flour into a 1-litre glass jar, add 200 ml of warm water (40 °C), and then add the awake sourdough. Mix all ingredients, cover with gauze or a paper towel and set aside in a warm place for 12-20 hours (depending on the type of flour and the ambient temperature).

When the volume increases and bubbles appear, the sourdough is ready to use. The portion is intended for preparing about 3 loaves of bread.

NOTE

If we use a smaller amount of sourdough and plan to bake the next day, we should store the sourdough in a warm place and feed it every 24 hours. We feed the sourdough 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 stick.

If we plan to bake bread occasionally, store the sourdough in the fridge, remembering to only cover it with a cap, and not screw the jar shut. Sourdough stored in this way does not require daily feeding, it is enough to feed it once a week. To feed sourdough stored in the fridge, take it out of the fridge for about 2-3 hours, then feed it, mix it and put it back in a warm place for 10-12 hours.

Bread preparation:

1. Pour flour (1.8 kg) into a bowl, mix with salt. Add active sourdough, pour in 1.5 l of lukewarm water and briefly knead the dough until the ingredients are combined.

2. Line a baking tin with baking paper, transfer the dough to the center. Moisten your hand with water and level the top. Cover with a cloth and leave for 4-5 hours in a warm place, free from drafts.

3. Preheat the oven to 210 °C. Sprinkle the top of the risen dough with water and place the tin in the oven. Bake for about 40 minutes.

For allergens, see ingredients in bold

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
Fibre: 8.3 g
Protein: 9.0 g
Salt: 2.1 g

Store in a dry and cool place in a tightly closed container.