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Primeal Sourdough spelt flour organic 200.00 Gram
Primeal Sourdough spelt flour organic 200.00 Gram
Regular price
€7,69
Sale price
€7,69
Regular price
€7,69
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Primeal Sourdough spelt flour organic
Primeal Sourdough spelt flour organic
Ingredients
Dried and inactive SPELT sourdough* obtained by natural fermentation, selected yeast. *from organic farming
Nutritional value
Instructions for use
Replaces yeast and adds flavour and aroma to the dough. Suitable for manual or machine preparation of bread. For the best bread, let the dough rise for at least 3 hours. By hand: 1) mix 500 g flour + 8 grams salt + 25 grams Priméal Sourdough spelt organic (2 full tablespoons) + about 350 ml lukewarm water (about 28°). 2) Knead for about ten minutes to obtain a smooth and non-sticky dough. 3) Let rest for 30 minutes in a large bowl covered with a damp cloth. 4) Knead the dough again to carefully remove the excess air that forms during rising. 5) Cover the dough again and let it rise further at a temperature of at least 20 °C for a minimum of 2 hours. 5) Place in a preheated oven (220-230°C) for about 45 minutes. With a bread machine: put the ingredients in the baking tin and choose the wholemeal bread baking program (at least 3 hours).
Storage advice
Store in a dark, dry place at a moderate temperature.
Country of origin
EU
Responsible for placing on the market
ekibio
Primeal Sourdough spelt flour organic
Ingredients
Dried and inactive SPELT sourdough* obtained by natural fermentation, selected yeast. *from organic farming
Nutritional value
| Nutritional value per 100 grams | |
| Energy | 1483 kJ / 352 kcal |
| Fats - of which saturated fatty acids | 3.9 grams 0.6 grams |
| Carbohydrates - of which sugars | 55.4 grams 0.1 grams |
| Fibre | 13.9 grams |
| Proteins | 16.8 grams |
| Salt | 0.4 grams |
Instructions for use
Replaces yeast and adds flavour and aroma to the dough. Suitable for manual or machine preparation of bread. For the best bread, let the dough rise for at least 3 hours. By hand: 1) mix 500 g flour + 8 grams salt + 25 grams Priméal Sourdough spelt organic (2 full tablespoons) + about 350 ml lukewarm water (about 28°). 2) Knead for about ten minutes to obtain a smooth and non-sticky dough. 3) Let rest for 30 minutes in a large bowl covered with a damp cloth. 4) Knead the dough again to carefully remove the excess air that forms during rising. 5) Cover the dough again and let it rise further at a temperature of at least 20 °C for a minimum of 2 hours. 5) Place in a preheated oven (220-230°C) for about 45 minutes. With a bread machine: put the ingredients in the baking tin and choose the wholemeal bread baking program (at least 3 hours).
Storage advice
Store in a dark, dry place at a moderate temperature.
Country of origin
EU
Responsible for placing on the market
ekibio
