One pack (15 g) is enough for 500 g of flour; a maximum portion of rye should not exceed 70%.
Ingredients: Dried sourdough bread starter (wholegrain rye flour, starter culture).
Instructions:
For delicious bread or pastry simply add this starter to your yeast dough.
1. Thoroughly mix flour with sourdough bread starter. Add other ingredients according to your recipe.
2. Before baking, let the dough to stand until it doubles in size.
TIP:
The dough should be in a warm place to stand:
– Oven: cover the bowl with a kitchen towel and put it in the oven at 50°C.
– Microwave: Cover the bowl with wet kitchen towel. Set the microwave to 80-90W and leave the dough for 5 minutes, after that leave it to stand for 5 more minutes.