Organic sourdough extract by Vitam – for rye breads

• Made from organic whole rye flour
• Contents: 15 g (for 1 kg of flour)

You need VITAM Original Sourdough to prepare rye and mixed rye breads. It is a true "original sourdough," made from organic wholegrain rye flour and living sourdough cultures, gently dried at the end of its three-stage fermentation process, and ready for immediate baking without any waiting time.

Without complex dough preparation or unwanted wild yeasts, VITAM Sourdough guarantees easy handling and full flavour. To bake sourdough bread, you will still need yeast (as any baker does). The sourdough’s purpose is to acidify the dough and thus inhibit the starch-degrading enzymes in rye dough. This starch is essential for building the bread structure, as rye forms a starch network in contrast to the protein network in wheat bread. Only after acidification can the added yeast develop its leavening power to create a soft, airy crumb.

VITAM Sourdough can also be used instead of liquid sourdough. One sachet is sufficient to acidify 1 kg of flour. Simply compensate for the missing liquid by adding water.

A rye bread baked with sourdough is naturally moister inside than a wheat bread and therefore stays fresh longer. To combine the advantages of both types – the light crumb of wheat bread and the flavour and shelf life of rye bread – you can mix rye and wheat flour according to your taste.