Dried sour dough

Dried sour dough

Dried sour dough is mainly used for baking bread. Dried sour dough is available in small bags of 100 g content. The dried sour dough powder is simply mixed with the appropriate flour types and then processed according to recipe with other ingredients. The wholemeal rye sour dough is made from wholemeal rye flour and pure breeding sour dough bacteria and then gently dried.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
324 kcal
67 g
10 g
2 g

Recipes with Dried sour dough

Alsatian bread roll
Alsatian bread roll For Alsatian rolls mix flour, salt, yeast and sourdough. Gradually knead in the water. ...
Berliner splitter bread rolls
Berliner splitter bread rolls For Berliner Splitter Brötchen first put butter in the freezer for several hours. Mix type 550 flour with baking powder, salt and dried sourdough. ...
Black Bread BBA
Black Bread BBA means that the bread is baked in bread baking machines. This lighter but slightly spicy black bread has a shelf life of several days and tastes best when cut into thin slices of about 0.5 cm to 1 cm thickness. ...
Farmers bread
Farmers bread For farmers bread wheat flour with rye flour and sourdough, dry mix. Season with a pinch of coriander, pimento, ground cumin and 2 teaspoons salt. ...
Malt Beer Bread
Malt Beer Bread tastes juicier from the second day. Packed in aluminium foil, the bread keeps fresh for several days. ...
Mixed bread
Mixed bread For mixed bread rye flour, wheat flour, sour dough and salt mix. Dissolve honey and yeast in 0.1 l lukewarm water and add to flour. ...
Pain Paillasse bread with sour dough
Pain Paillasse bread with sour dough tastes very crispy. In addition, little fresh yeast is used. ...
Rye Bread
Rye Bread For the rye bread mix rye meal, rye flour and wheat flour. Add sour dough, salt and yeast and season with bread spices. ...
Sour dough bread
Sour dough bread is best left to rise overnight. For the sour dough bread rye flour, wheat wholemeal flour, sour dough, yeast and 2 level teaspoons salt mix. ...

(C)opyright by Marions Kochbuch