Lyophilized rye sourdough Bio, 35 g Dary Natury

Zakwas chlebowy żytni lyophilizowany EKO

Lyophilized rye sourdough , BIO, 3 5 g

Do you want the aroma of freshly baked bread to fill your home?

Making delicious homemade bread has never been easier with Lyophilized Rye Sourdough from the Polish health food company Dary Natury.

Thanks to rye flour sourdough, you can bake a variety of breads (both white bread with wheat flour and whole wheat bread). Sourdough makes the bread more fluffy, soft and elastic, and gives it a fresh, slightly sour taste. In addition, thanks to it, bread is distinguished by greater durability and has healthy properties.

Try rye sourdough bread and you will quickly feel the difference in taste and aroma compared to bread made with yeast.

What is rye sourdough?

Sourdough is formed when we combine flour with water. Bacteria and yeast develop in the fermentation process. The "buzzing" mixture with a specific, slightly sour smell, after the right time serves as the most important addition to baking bread. It is thanks to the leaven that the bread rises.

What are the health benefits of rye sourdough bread?

Bread made with sourdough is recommended for people with diabetes. This type of bread has a lower glycemic index than other types of bread. In addition, it is also lower in calories.

Rye sourdough bread is a source of vitamins and minerals, especially iron. It is a complete source of protein and dietary fiber.

Advantages of lyophilized sourdough:

Freeze-dried products retain 90% of their natural shape, color and aroma. Thanks to the possibility of carrying out the process at low temperatures, the raw material prepared by the lyophilization method does not lose valuable nutrients.

One package of Lyophilized Rye Sourdough is designed to make about 3 loaves of bread. Contains no artificial additives.

Ingredients: lyophilized rye sourdough (rye flour, water)*

*from controlled organic farming.

Recommendations for use: 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 towel and set aside until the ingredients are combined into a smooth mixture (about 60 minutes).

Pour 200g of flour into a one-litre glass jar, add 200ml of warm water (40°C), then add the sourdough starter. Mix all the ingredients, cover with a towel and leave in a warm place for 12-20 hours (depending on the type of flour and the ambient temperature). When the volume of the mixture increases and air bubbles appear, the sourdough is ready for use.

The portion is intended for the preparation of about 3 loaves of bread.

Storage: In a dry place, away from direct sunlight.

Expiry date and batch: Marked on the package.

Manufacturer: Dary Natury, Poland