Sourdough starter powder 160 g

Sourdough starter powder 160 g

Powdered starter for your sourdough, which can be prepared and refreshed in no time at all - ideal for home-made, sour wheat or rye starters. What is it suitable for? As a natural leavening agent or as a flavoring additive for breads. Depending on whether you feed it with wholemeal wheat or rye flour, you will develop a wheat or rye starter. How is it used? To make a starter, mix 80 ml of water (40 °C) with 20 g of sourdough starter and 100 g of wholemeal wheat or rye flour in a tall cup, cover (not airtight) and leave to stand warm for 16-18 hours; use the next day or store in a cool place. A sourdough stored in the fridge should be fed every 2-3 weeks: Remove 100 g, mix in 50 g wholemeal flour and 50 g water, leave to stand warm for about 3 hours and refrigerate again or process further. Bring the sourdough to room temperature before feeding or baking. If it is to be used as a substitute for yeast, it must double in size within 3 hours at room temperature after feeding; for added freshness and flavor, you can add it directly from the refrigerator to the dough. Avoid using water that is too hot, otherwise the bacteria may die. The dough often becomes a little softer - a proofing basket is therefore recommended. A Danish dough whisk makes sticky mixing easier. The sourdough starter gives breads a longer freshness and a more intense, spicy aroma.