Dried Sourdough With Yeast
Dried sourdough
- Dried sourdough, ideal for short and long leavening.
- It gives volume, fragrance and crunchiness to bread, pizza and focaccia.
- It improves dough workability and makes it softer.
Wheat germ
Vegan
2 hours leavening
Features:
- Obtained from top quality wheat germ, our sourdough enhances the flavor and aroma of homemade bread, pizza and focaccia.
- It is ideal for both short and long leavening and it is to be used instead of brewer’s yeast.
- This sourdough increases the volume both during leavening and baking, for a perfect leavening process.
- Dose our Dried Sourdough at 10% of the weight of the flour of your recipe.
What is Ruggeri Dried Sourdough?
It is a dried sourdough that comes from a very fine flour containing wheat germ, the innermost part of the grain, particularly rich in nutrients. It is used in home baking in place of brewer's yeast and is suitable for all types of bread, pizza and focaccia. One of the main advantages is that it enhances flavors and aromas of the finished product, typical of leavened products prepared with fresh sourdough. In addition, it increases flour performance, making the dough softer and easier to work.
With Ruggeri Dried Sourdough it is possible to get the authentic flavor of bread, with extreme simplicity and practicality. It is in fact easy to use: it must be dosed at 10% of the weight of the flour in your recipe and added directly to the flour, without activating it first. You will be able to make delicious and high quality baked goods such as bread, pizza, focaccia bread and panettone cake. The final result will be different from the brewer’s yeast one, in many ways: a better leavening, more fragrant and tasty baked goods, a more workable dough... Without the inconveniences due to the perishability of fresh sourdough.
How it is made?
We select and dry the best fresh sourdoughs, in order to preserve their distinctive characteristics in terms of bread-making. During drying, the Saccharomyces Cerevisiae - that is brewer's yeast, which allows the rise of the dough - loses its fermentative action. For this reason, we add it again to the dried sourdough. During home bread making, the heat of the dough and the addition of water reactivate the added Saccharomyces Cerevisiae, which will start the leavening process.
Ingredients:
- Sourdough with wheat germ 73% (wheat flour, dried wheat germ sourdough 10%)
- Wheat gluten
- Dry brewer’s yeast 10%
How to use Ruggeri Dried Sourdough?
- Short Leavening: dose at 10% on the total amount of flour and add it in the recipe. Let rise for 2 hours at room temperature. For example, add 50 g of Sourdough to 500 g of flour and follow the procedures of the recipe.
- Long leavening: reduce the dosage up to 5% and let rise in the fridge for 6/8 hours.
How to store Ruggeri Dried Sourdough?
We recommend always sealing the package, using food bag clips. Our Dried Sourdough is best kept in a cool place: in the warmer months, we recommend storing the package in the fridge.
Suggested recipe for Bread with Ruggeri Dried Sourdough
Ingredients:
- 500 g type “0” wheat flour
- 50 g of Dried Sourdough with yeast (dosed at 10%)
- 10 g of salt
- 300 ml of water
Procedure: In a bowl, mix 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 form a loaf. Let the loaf rest on a baking tray covered with baking papaper, for 150-180 minutes in the oven off. Remove the tray, turn the oven to 220°C and bake for 20-25 minutes.
