RUF RYE SOURDOUGH Liquid, liquid extract for bread and rollers, sourdough bread, rye and whole, 170 grams

The professional ingredient for a typical rye bread with Sourdough dough. Liquid rye is ideal for preparing rye bread with perfect rye. The rye naturally contains more enzymes that degrade starch than wheat and, therefore, is suitable for baking only to a limited extent. Therefore, for optimum baking properties, a sour dough should be used to inhibit enzymes, to produce typical aromatic taste and to make the bread more time. The Sourdough also improves the digestibility and validity of the bread. Our 70 g bag is sufficient for a rye bread (500 g flour) with a high rye content. If the rye content is low (equal to or less than 50%), only ½ bag can be used, if desired. With the typical sour taste of sour dough and completely naturally prepared, the sour dough fluid with yeast is ready for baking.

ingredients

Acrous yeast (water, Rye flour products), spirits, table salt, wheat flour.

Instructions for use

Preparation: For bread with a high rye content or whole flour (more than 50%), use an envelope of RUF Sourdough for 500 g of flour. If the proportion of complete rye or flour is low (50% or less), a Sourdough Liquid rubber envelope is sufficient for 1000 g of flour.