Primeal Sourdough spelt 100 Gram
Primeal Sourdough spelt 100 Gram
Regular price
€3,09
Sale price
€3,09
Regular price
€3,09
Tax included.
Shipping calculated at checkout.
Available in stock
Sourdough spelt
Primeal Sourdough spelt
Ingredients
Dried and inactive SPELT WHEAT sourdough* obtained by natural fermentation, selected yeast. * 78% of the ingredients come from organic farming
Nutritional value
Usage
By hand:
1) mix 500 g of flour + 8 g of salt + 25 g of organic lev"epeautre (2.5 heaped tablespoons) + about 350 ml of lukewarm water (about 28°).
2) Knead for about ten minutes to obtain a smooth, yet not sticky dough.
3) Let it rest for 30 minutes in a large bowl covered with a damp cloth.
4) Knead the dough again to gently knead out any excess air that formed during the rising process.
5) Cover the dough again and let it rise further in a place with at least 20 °C for at least 2 hours.
5) Place in a preheated oven (220-230°C) for about 45 minutes.
With the bread machine: place the ingredients in the baking tin and follow the whole wheat bread baking program (minimum 3 hours)
Save
Store in a cool, dry place. Close the bag tightly after opening and store in a cool, dry place.
Manufacturer / Distributor
Ekibio, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
EU
Primeal Sourdough spelt
Ingredients
Dried and inactive SPELT WHEAT sourdough* obtained by natural fermentation, selected yeast. * 78% of the ingredients come from organic farming
Nutritional value
Nutritional value per 100 grams
| Energy | 1519 kJ / 358 kcal |
| Fat | 1.9 grams |
| - of which saturated | 0.3 grams |
| Carbohydrates | 73.8 grams |
| - of which sugars | 21.8 grams |
| Fibres | 4.1 grams |
| Proteins | 9.5 grams |
| Salty | 0.01 gram |
Usage
By hand:
1) mix 500 g of flour + 8 g of salt + 25 g of organic lev"epeautre (2.5 heaped tablespoons) + about 350 ml of lukewarm water (about 28°).
2) Knead for about ten minutes to obtain a smooth, yet not sticky dough.
3) Let it rest for 30 minutes in a large bowl covered with a damp cloth.
4) Knead the dough again to gently knead out any excess air that formed during the rising process.
5) Cover the dough again and let it rise further in a place with at least 20 °C for at least 2 hours.
5) Place in a preheated oven (220-230°C) for about 45 minutes.
With the bread machine: place the ingredients in the baking tin and follow the whole wheat bread baking program (minimum 3 hours)
Save
Store in a cool, dry place. Close the bag tightly after opening and store in a cool, dry place.
Manufacturer / Distributor
Ekibio, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
EU
