LEAVENING AGENT FOR BREAD PRODUCTION
INGREDIENTS: Maize starch*, starter culture. (* certified organic)
PREPARATION:You still add (for 1 yeast-free bread): - 550 g wholemeal wheat or spelt flour (no rye) - 1 tsp. salt -. 500 ml lukewarm water - some fat for the baking pan Step 1: Stir the contents of the bag into 350 ml water. little by little. Stir in 300 g flour with wooden spoon. Dust dough with flour. Wrap bowl in towels and let rise for 12 hours in a warm place (30-35 °C). Step 2: Stir in 150 ml water. 150 g Stir in flour and dust. Let rise again for 5-8 hours in warm place (30-35 °C), dough should rise by should rise by half. Step 3: Mix with 100 g flour and 1 tsp salt. Bake in greased, floured baking pan let rise for 2 hours in warm place (30-35 °C). Preheat oven to top/bottom heat and bake for 60 min. at 180 ° C. Bake. Turn out and let cool on wire rack. IMPORTANT: All resting times and and temperatures exactly. Check temperature with thermometer.
Distributor InformationBiovegan GmbH, Biovegan-Allee 1, 56579 Bonefeld, DE
Biovegan Baking Ferment is the perfect baking agent to provide your bread with freshness and taste.
Biovegan is the pionier of organic backing and cooking ingredients and presents this baking agent Biovegan Backferment: provides your bread with longer freshness and mild aroma and all without the help of yeast.
Trade with organic products certified by inspection body ABCERT, DE-ÖKO-006Related links to "Biovegan BAKING FERMENT, ORGANIC, 20g"
|Nutrition information per 100g|
|of which saturated||0,1g|
|of which sugar||0,5g|
- Certified organic
- Free from peanut
- Free from gluten
- Free from yeast
- Free from garlic
- Free from lupin
- Free from palm-oil
- Free from peel fruits
- Free from celery
- Free from mustard
- Free from sesame
- Free from soy
- Free from wheat
- Free from sugar
Hefefrei & Bio
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