Rye sourdough

for the flavor refinement of dark breads for the classic souring of rye-containing baked goods 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, acidifier lactic acid, separating agent E341, wheat bran Net content: 100 g Store in a cool, dry place!