Organic spelled 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 spelled sourdough is dried in a unique process and has a pleasantly mild and sour taste. By gently processing the naturally produced sourdough, you get a dried sourdough that has taste, freshness, baking-effective acidity and a light crumb color. ORGANIC spelled sourdough made from ORGANIC wholemeal spelled flour is suitable for leavening all types of organic rye (wholemeal) breads and mixed breads or simply for rounding off the taste of spelled or wheat breads.