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Roggensauerteig
Bake Affair

Rye sourdough

-for the flavor enhancement of dark breads - for the classic acidification of baked goods containing rye - Dosage: wheat bread: 1-3%, rye bread 5-6% on rye flour - Acidity: approx. 125 - Instructions: “Making sourdough” - Ingredients: rye flour, water, starter cultures, rye meal, lactic acid acidifier, separating agent E341, wheat bran - Net content: 100 g - Store in a cool, dry place!

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