Gluten-free rice sourdough - Natural 30g

Product detailed description

Recipe Prepare a bowl and pour 500g of gluten-free flour, e.g. rice or buckwheat. Add 1 packet of rice sourdough, active yeast (the dosage depends on the length of ripening) 10g for long ripening (6 hours or more) or 20g for short ripening (2-3 hours) and about 500ml-600ml of water (depending on the type of flour) to the flour, so that we create a medium-stiff dough that will not be liquid or too stiff. Add salt, seeds, cumin or spices and oil in a ratio of 5% (25g) for preparing buns or baguettes. The recipe is also suitable for home bakeries. Sourdough can be grown, i.e.: If you only want to bake occasionally, you can keep the sourdough in the fridge for longer and only once a week remove the excess amount and add one or two tablespoons of flour and an adequate amount of water. However, it is necessary to take into account that yeast that has been hibernated for a long time is sluggish and may require multiple feedings in the heat before being used for baking.

Nutritional values

Energy value	1545kJ/365kcal
Fats	3.10g
of which saturated fatty acids	0.80g
Carbohydrates	69.00g
of which sugars	10.00g
Fiber	4.00g
Protein	8.30g
Salt	0g