Application: for bread, mixes, concentrates, flours.
Add 20-40g per 1 kg of wheat flour (or wheat product)
You can easily prepare dry leaven delicious and healthy homemade bread. You can use it in two ways. The first is to make a sponge from ready-made powder and water. You use a 1: 1 ratio (e.g. 50 g of dry leaven and 50 g of water), set aside in a warm place for a few hours, and then prepare the dough for bread by mixing everything with flour, salt and other additives. You can also add dry leaven directly to the flour and prepare a dough from this mixture. Simple isn't it? So let's go! Below is a proven recipe that will help you prepare a fragrant loaf like the best bakery.
Dry sourdough durum is a convenient solution for baking homemade bread. Sourdough bread has a lower glycemic index than other types of sourdough bread. It is also healthier because it is less caloric. The leaven provides our body with many valuable vitamins and minerals.
What is dry sourdough durum?
Sourdough bread was baked in antiquity. Sourdough is nothing more than a kind of fermented dough. This process occurs due to naturally occurring lactobacilli and yeast in flour. It is a long-term process that requires maintaining appropriate thermal conditions and the proportion of flour and water. Bread baked with natural leaven is much healthier than bread made from baker's yeast. It does not contain artificial improvers, which are not lacking in baked goods available on store shelves. Sourdough bread has a more sour taste, which not everyone will like. There are several types of leaven. This dry one is classified as type III. It is simply a fresh leaven subjected to a spray or drum drying process. This form of sourdough is much more convenient to use. Bread baked on the basis of durum wheat leaven has a crust color characteristic of wheat bread. It is extremely aromatic and crunchy.
Where to buy dry sourdough durum and what is its price?
Dry sourdough durum is usually used on an industrial scale, so it is not so easy to find it in a supermarket or grocery store. We will get it without any problems in a health food store. We will pay about PLN 30 for a one-kilo package. Thanks to the long shelf life, we can enjoy healthy and fresh bread every day. Household members will no longer want to eat other bread. Better to buy more packages right away.
How do I revive the leaven?
Dry sourdough durum is very easy to use. It is enough to measure the same amount of powder and water and mix everything together. So prepared mash should be left for a few hours in a warm place.
Dry sourdough durum - ingredients
Wheat sourdough is primarily a source of B vitamins that support the work of our nervous system. Sourdough bread also provides the body with valuable protein, healthy fats, fiber and many minerals, such as potassium, sodium, selenium, calcium and iron. The presence of lactic acid means that the leaven also has antioxidant properties. Due to the numerous health benefits of sourdough bread, it should be present on our tables as often as possible.
Health properties of dry sourdough durum
Sourdough bread is recommended especially for diabetics because it has a lower glycemic index than bread prepared from baker's yeast. Its consumption does not cause sudden jumps in blood glucose. Sourdough can also extend the shelf life of bread. It gives the bread a richer aroma, better texture and stays fresh for longer. Eating sourdough bread will also have a positive effect on the absorption of vitamins and minerals from food. Sourdough bread will also be appreciated by people who are slimming, because it is lower in calories than other types of bread.