Arche Natural Sourdough is an ideal dough acidifier for wholemeal bread, rolls and baguettes, making it easy to prepare deliciously aromatic, light bakery products.
whole grain rye flour*, sourdough cultures
*from organic farming
Basic recipe: Mix 1000 g wholemeal flour with 15 g sourdough (2 slightly heaped tablespoons), 1 pack of dry yeast and 1 teaspoon of sea salt. Add 700 ml of lukewarm water, knead well. Cover and rest in a warm place for 15 minutes, knead briefly and shape. Allow to rise for further 30 minutes and bake in a preheated oven for 5 minutes at 220°C and another 55 minutes at 200°C. Makes 2 loaves of bread of approx. 750 g.
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