Liquid rye sourdough, 70 g

Liquid rye sourdough, 70 g

Traditionally, making sourdough bread requires a lot of time, experience and an active starter. With liquid rye sourdough, this effort is completely eliminated: The ready-made, active sourdough starter is ready to use straight away - no mixing, no care and no uncertainty. The result is an aromatic rye bread with a fine, sour note and a moist crumb that is reliable and consistently good. To prepare the bread, you will need a bag of liquid rye sourdough (70 g), 350 g rye flour, 150 g wheat flour, a sachet of yeast, 12 g salt (approx. 2 tsp), 300 ml lukewarm water and a little fat for the baking tin.

From the starter to the finished bread - this is how it's made

Mix the liquid rye sourdough with all the dry ingredients. Then add the lukewarm water at a temperature of approx. 35 to 38 °C and mix the dough with the dough hook of a hand mixer, first briefly on a low setting and then for about 3 minutes on the highest setting to form a uniform dough. Grease a loaf tin (25 cm), pour in the dough, cover and leave to rise for approx. 90 minutes. Then cut the surface lengthwise to a depth of about 1 cm and bake the bread in a preheated oven at 200 °C top/bottom heat or 180 °C fan oven for about 45 minutes. Once baked, remove the bread from the tin immediately and leave to cool completely. For a particularly good result, we recommend placing an ovenproof bowl of water in the oven, as the resulting steam helps to create a crispy crust. The right water temperature also ensures optimum yeast activity. The bread should only be cut once it has cooled completely so that the crumb remains moist and firm to cut.

One bag, one loaf - reliable and efficient

One bag of liquid rye sourdough is sufficient for 500 g of flour and makes a complete loaf of bread. This makes it the practical and reliable solution for anyone who regularly bakes their own bread and values easy handling, consistent quality and authentic sourdough taste - from the first to the last bite.