BioVegan Organic Spelt Dough Acidifier, 100 g: Unit: 100 g

You also add (for 2 loaves):

700 g spelt flour type 630, 300 g wholemeal spelt flour, 2 sachets BioVegan Meister baker's yeast, 700 ml lukewarm water, 2 tsp salt, some fat for the baking tin.

Preparation:

Mix flour, yeast and salt well. Add 700 ml water and mix to a smooth dough. Add the contents of the bag and knead with a dough hook for 5 minutes at the lowest speed, then 2 minutes at medium speed. Leave the dough covered in a warm place to rise for 45 minutes. Then knead vigorously and leave to rise in 2 greased tins, covered, for 15 minutes.

Bake the loaves with a bowl of water in a preheated oven at 200°C for about 50 minutes. Turn out the loaves and leave to cool on a wire rack.

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

Note:

1. You cannot use the liquid sourdough to make a basic mixture.
2. The sourdough alone has no leavening power.
3. Two sachets of BioVegan Meister baker's yeast are needed for 1 kg of flour.