This dried rye sourdough starter simplifies the production of delicious bread. Can be used for many bread recipes and is absolutely sure to succeed. For 500g flour. 15g
Ingredients: dried wholegrain rye sourdough (wholegrain rye flour, starter culture)
Preparation 1. Thoroughly mix 500g flour with the wholemeal rye sourdough. Add the remaining ingredients and process according to your recipe. 2. After preparation and before baking, let the dough rise until it has visibly enlarged
Best before date: 30/11/2023. A ‘Best Before’ date refers to the quality of the food. This date gives you an idea of when the food should be eaten if you want to eat it at its best quality. After the ‘Best Before’ date it is likely that the quality of the product may begin to change. It isn’t a safety issue and food can still be sold by shops beyond its ‘Best Before’ date as long as it’s still fit to eat.
