Baking ferment

Fancy loose, light and fluffy bread? No problem, our baking ferment serves as a perfect leavening agent for bread - without the use of yeast.

Please add (basic mixture): 250g wheat meal, 250g wheat flour, 300ml water (approx. 40° C warm)

Preparation:

Step 1

• Dissolve 20g of baking ferment in 100ml of water.
• Mix the stirred baking ferment with 100g each of wheat flour and wheat groats.
• Add another 120 ml to the mixture and let it rest at 28-30° C for 12-18 hours.

Step 2

• Mix the base mixture from step 1 with 150g each of wheat flour and groats and 80ml of water.
• Let rest for 5-10 hours at 28-30° C until the mixture has formed fermentation bubbles and doubled in size.
• Then store in an airtight container in the refrigerator.

Tip: An oven light with a 15-25 watt bulb screwed in provides the ideal temperature of 28-30° C.

Contents: 20g

Ingredients: Wheat meal*, corn flour*, blossom honey*.

*from organic farming

Average nutritional values	per 100 g
Calorific value	1445 kJ (341 kcal)
Fat -of which saturated fatty acids	1,7 g 0,3 g
Carbohydrates -of which sugar	70 g 1,8 g
Dietary fiber	< 0,5 g
Protein	11 g
Salt2)	0,02 g

2) Calculated from naturally occurring sodium.