One pack (15 g) is enough for 500 g of flour; a maximum portion of rye should not exceed 70%.<\/p>\n
Ingredients:<\/strong> Dried sourdough bread starter (wholegrain rye flour, starter culture).<\/p>\n Instructions:<\/strong> 1. Thoroughly mix flour with sourdough bread starter. Add other ingredients according to your recipe. B\/B May 2023<\/p>\n","protected":false},"featured_media":26335,"template":"","meta":{"_acf_changed":false},"product_cat":[1238],"product_tag":[],"acf":[],"_links":{"self":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product\/27370"}],"collection":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/types\/product"}],"version-history":[{"count":0,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product\/27370\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/media\/26335"}],"wp:attachment":[{"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/media?parent=27370"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product_cat?post=27370"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gastronomy.nz\/en\/wp-json\/wp\/v2\/product_tag?post=27370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFor delicious bread or pastry simply add this starter to your yeast dough.<\/p>\n
\n2. Before baking, let the dough to stand until it doubles in size.
\nTIP:<\/strong>
\nThe dough should be in a warm place to stand:
\n– Oven: cover the bowl with a kitchen towel and put it in the oven at 50\u00b0C.
\n– 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.<\/p>\n","protected":false},"excerpt":{"rendered":"