Rye sourdough

for enhancing the taste of dark types of bread for the classic acidification of baked goods containing rye Dosage: Wheat bread: 1-3%, rye bread 5-6% on rye flour Acidity: approx. 125 Ingredients: Rye flour, water, starter cultures, rye meal, acidifier lactic acid, release agent E341, wheat bran Store dry and cool!     Allergen information: Contains cereals containing gluten.