Dried Sourdough with Yeast

Obtained from top quality wheat germ, our Sourdough gives special flavours and aromas to homemade bread, pizza and focaccia.

Ideal for short and long leavening, use it instead of brewer's yeast.

This sourdough increases the volume both during leavening and during cooking.

Practical to use, can be used with different dosages depending on leavening times.

What is Ruggeri dried Sourdough?

This is a dry sourdough which comes from a very high quality flour containing wheat germ, that is the innermost part of the grain, particularly rich in nutrients.
Ruggeri dried Sourdough is used in home baking instead of brewer's yeast and it is suitable for all types of bread, pizza and focaccia. One of the main advantages is the development
of particular flavours and aromas in the finished product, typical of leavened products prepared with fresh sourdough. In addition, it increases the baking performance of the flour, making the dough easier to work with and softer.

With the dried Ruggeri Sourdough it is possible to enjoy the flavors of the past, with extreme simplicity and practicality. This dry Sourdough is in fact easy to use: it should be dosed at 10% of the weight of the flour in your recipe and added directly to the flour itself, without having to activate it first. You will be able to make delicious and fragrant high quality baked goods such as bread, pizza, focaccia, panettone and colomba. The final result will be different from that obtained with brewer's yeast, in various aspects: better leavening, more fragrant and tasty leavened products, easier to work dough... Without the inconveniences due to perishability of fresh sourdough.

Discover the other Ruggeri sourdoughs and malts >

How our dried sourdough is born

To make our Sourdough we select the best fresh sourdoughs which are then dried, so as to preserve their distinctive features in terms of bread making. During drying, the Saccharomyces cerevisiae – that is, brewer's yeast, the main microorganism of fresh sourdough that allows the dough to develop – loses its fermentation capacity. For this reason, it is subsequently added again to the dried sourdough. During home baking, the heat of the dough and the addition of water reactivate the added Saccharomyces Cerevisiae, which will make start the leavening.

Want to know more?

Consult the FAQ (Frequently Asked Questions) section of the website and discover everything there is to know about Ruggeri's Sourdough.

How to use Ruggeri Dried Sourdough with Yeast:

For homemade bread, pizza and focaccia

Short leavening: dose 10% of the total flour required by the recipe and let rise for 2 hours at room temperature. For example, add 50 g of Sourdough to 500 g of flour and follow the instructions in the recipe.

Long leavening: reduce the amount of sourdough to 5% and place the dough in the fridge for 6/8 hours.

How to store sourdough

We recommend that you always seal the package, using the appropriate clips to close the food bags. Our dry sourdough starter is best kept in a cool place: in the warm months it is therefore recommended to put the packaging in the fridge.

Suggested Recipe for Bread with Ruggeri Dried Sourdough

Ingredients:

• 500 g of type "0" flour
• 50 g of dried sourdough with yeast (dosed at 10%)
• 10 g of salt
• 300 ml of water

Procedure: in a bowl, knead all the ingredients for about 10 minutes, until the dough is smooth and homogeneous. Leave the dough to rest for 10 minutes covered with a cloth and shape a loaf. Let the loaf rest for 150-180 minutes on a baking sheet lined with baking paper inside the oven turned off. Remove the baking sheet, preheat the oven to 220°C and bake for 20-25 minutes.

Wheat germ sourdough 73% (wheat flour, wheat germ dried sourdough 10%), vital wheat gluten, dried brewer's yeast 10%.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.