Organic rye sourdough 250g

Sourdoughs fulfill a variety of functions in baked goods. In addition to the flavor provided by the long ripening process, a fresh-keeping function due to the long swelling and the partial breakdown of starch and secondary plant substances is also crucial for good bread. However, the most important function that makes the actual production of rye bread possible is the formation of acid (lactic and acetic acid). It also gives sourdough its name. The enzymes naturally contained in rye dough would break down the starch to such an extent that stable bread could no longer be produced. The acids in the sourdough prevent this. For even more flavor, Moritz and Jakob organic sourdough is cooked in a unique process, giving it a pleasant brown color and an intense rye flavor. By gently drying the sourdough after the cooking process, you get a dried sourdough that has taste, freshness, baking-effective acidity and a natural crumb color. Organic sourdough made from organic wholemeal rye flour is suitable for dark organic rye (wholemeal) breads and mixed breads.