Primeal Sourdough spelt flour organic 200 grams
Primeal Sourdough spelt flour organic 200 grams
Regular price
€7,69
Sale price
€7,69
Regular price
€7,69
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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
Usage
Replaces yeast and gives 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 g salt + 25 g Priméal Sourdough spelt organic (2 heaped tablespoons) + approximately 350 ml lukewarm water (approximately 28°).
2) Knead for about ten minutes to obtain a smooth, non-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 forms during the rising process.
5) Cover the dough again and let it rise further at a temperature of 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 select the whole wheat bread baking program (minimum 3 hours).
Save
Store in a dark, dry place at a moderate temperature.
Manufacturer / Distributor
Ekibio, ZA La Boissonnette, 07340 Peaugres, France
Country of origin
EU
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 gram |
| Fibres | 13.9 grams |
| Proteins | 16.8 grams |
| Salty | 0.4 grams |
Usage
Replaces yeast and gives 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 g salt + 25 g Priméal Sourdough spelt organic (2 heaped tablespoons) + approximately 350 ml lukewarm water (approximately 28°).
2) Knead for about ten minutes to obtain a smooth, non-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 forms during the rising process.
5) Cover the dough again and let it rise further at a temperature of 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 select the whole wheat bread baking program (minimum 3 hours).
Save
Store in a dark, dry place at a moderate temperature.
Manufacturer / Distributor
Ekibio, ZA La Boissonnette, 07340 Peaugres, France
Country of origin
EU
