Spice it up! Dried yeast powder 50 g
Flour, water and salt + culture, warm weather and time = sourdough bread
• Intensive dried pasta acidulant
• Helps to set the correct acid level
• Adds an aromatic bread taste
• Contains an optimal ratio of lactic acid and acetic acid
We recommend it for long fermentation!
Dried sourdough determines the taste, nutritional value and digestibility of your bread. The degree of sourness affects the gluten structure, taste and lining. Acidity (usually pH between 3.5 and 5) prevents the proliferation of harmful bacteria.
Thanks to the dried baking powder, the microbes in your dough can work together with the acid-tolerant yeast cells, so they can safely produce the enzymes that play the main role in breaking down flour and creating flavors.
Does not contain baker's yeast.
The amount of sourdough in the package is enough for 10 loaves of 500 g.
Baking sourdough bread is a sensual process.
It's a fascinating idea to create a whole new world in a bowl.

Important: The taste of your bread depends a lot on the type of flour, the temperature of the dough and the length of fermentation!

Dosage calculated by weight of flour: 1%

The use of Dried Sourdough Powder is as follows:
Mix 150 g of flour, 150 g of 28 °C water and 1% baking powder based on flour weight. Place in a mason jar, shake well and cover. Let it sit in a warm place for 12-24 hours, but make sure there are no other fermented foods nearby, otherwise they will cross and possibly not get the microbes we need. Then, if you're very lucky, you'll see bubbles showing the presence of organisms, but if there aren't any, don't worry. Discard half of the mixture and replace it with 75 g of flour and 75 g of water heated to 28 °C. Mix thoroughly, cover and wait another 12-24 hours.
From then on, sourdough can be used in the traditional way.
This method applies to sourdough bread made in the traditional way.
If you want to bake bread immediately, you must add baking powder to the dough of the bread made with yeast, 1-3 percent by weight of flour. In this case, the yeast will help increase the volume of the bread, and the baking powder affects the taste, acidity and shelf life of the bread.

Ingredients: Wheat flour, lactic acid
Allergens: gluten
May contain traces of: soy derivatives, mustard, lupine
Average nutritional value in 100 g of product Energy 1394 kJ / 329 kcal, Fat 2.2 g, of which saturated fatty acids 0.7 g, Carbohydrate 51.4 g, of which sugars 1.2 g, Fiber 9.0 g, Protein 10.8 g, Salt