Product information "Spelt sourdough extract (30g)"
The Dinkel sauerteig extract can be used immediately and ready to go. For bread with the typical acid of sourdough and the slightly nutty aroma of Spelt. For a fine aromatic and delicious bread pleasure. (30g Spelt sourdough extract for 1kg flour)
Ingredients: Speltflour*, starter cultures
*from controlled organic cultivation
Allergen notes: Due to the production, traces of almonds, mustard and soy can contain.
On the back of the packaging you will also find a simple and quick recipe for a spelt sourdough bread with rye flour content.
700 gr. Spelt flour
300 gr. Rye flour
14 gr. Dry yeast
2 tsp Salt
650 ml lukewarm water
some fat for the baking pan
Mix all dry ingredients well. Add 650 ml water and knead for 5 minutes. Cover the dough and let it rest in a warm place for 60 minutes. Then knead the dough again, have some flour ready for this. Divide the dough in half and let it rest covered in 2 greased molds for 30 minutes.
Preheat the oven to 190 °C for circulating air or 210 °C for top/bottom heat. Then bake the loaves with a bowl of water for about 60 minutes. After baking, turn the loaves out and let them cool on a wire rack.
A rustic root bread can be baked with the Spelt sourdough extract.