The Alnatura sourdough extract for the acidification of heavy doughs with a high rye flour content is also suitable for bread baking machines.
Content: 15g (sufficient for 1kg flour)
whole grain rye flour *, starter cultures.
* from organic agriculture
Mix all the ingredients and knead for about 5 minutes. Cover in a warm place for 20 minutes and then knead well. Place in a mold and leave to rest for 25 minutes. Bake in a preheated oven at 250 ° C for 20 minutes and finish baking at 200 ° C for 40-50 minutes.
Nutritional information and listed ingredients may change without notice. Translation and typo errors are possible.
Consumers in doubt regarding the substances should contact the manufacturer before consumption.