ORGANIC SPELT LEAVEN 200G
Description
Priméal sourdough is made from spelt ground into flour, then hydrated and fermented. Adds texture and flavour to your breads.
Ingredients
Dehydrated and devitalized spelt sourdough* (GLUTEN) from natural fermentation, selected yeast*.
* organically grown
Detailed preparation advice
By hand: Mix 500 g flour + 8 g salt + 25 g organic spelt yeast (= 2.5 heaped tablespoons) + approx. 350 ml warm water (approx. 28°C).
Knead for about 10 minutes to obtain a soft but not sticky dough.
Leave to rest for 30 minutes in a bowl covered with a damp cloth.
Take up the dough, slightly pushing out the air that has entered to shape your bread.
Re-cover the dough and leave it to ferment in a room at least 20°C for at least 2 hours and put it in a hot oven (220-230°C) for about 45 minutes.
In a bread machine: pour the ingredients into the bowl and follow the longest programme (at least 3 hours).
Nutritional values
| Energy value | 1 483 kj / 352 kcal |
|---|---|
| Fat content of which saturated fatty acids | 3,9 g 0,6 g |
| Carbohydrates of which sugars | 55,4 g 0,1 g |
| Fibers | 13,9 g |
| Protein | 16,8 g |
| Salt | 0.4 g |
Additional information
Store in a cool, dry place. After opening, close the bag tightly
OUR INSPIRATIONS OF THE MOMENT
Don't miss out!
