BioVegan Organic Rye Sour Dough liquid, 150 g: Unit: 150 g

Rye Sourdough Bread

You add (for 2 loaves):

500 g wheat flour / groats, 500 g rye flour / groats, 2 sachets BioVegan Meister baker's yeast (14 g), 750 ml lukewarm water, 2 tsp salt, 1 tsp sugar, some fat for the baking tin.

 

Preparation:

Mix half of the flour well with the yeast, salt and sugar. Add 750 ml water and mix to a smooth dough. Add the contents of the bag and mix well. Gradually add the rest of the flour and leave the dough covered in a warm place to rise for 60 minutes. Knead the dough vigorously and let it rise in 2 greased tins for another 30 minutes, covered.

Bake the loaves with a bowl of water in a preheated oven at 200°C for about 60 minutes. Turn out the loaves and leave to cool on a wire rack.

Tip: The opened bag of BioVegan Sourdough Liquid can be stored tightly closed in the refrigerator for up to 2 weeks.

Note:

You cannot use the liquid sourdough to make a basic mixture. The sourdough alone has no leavening power. For 1 kg of flour, 2 sachets of BioVegan Meister baker's yeast (14 g) are needed.