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.