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Organic Baking Ferment Biorganik 200g

Price Unavailable

ngredients: wheat*, corn flour*, pea flour*, blossom honey*
*= From Certified Organic Agriculture HU-ÖKO-01
Controlled by: Biokontroll Hungária Nonprofit Kft.

Nutrition values (per 100 g):
Energy: 1528 kJ / 360 kcal
Protein: 9,4 g
Carbohydrate: 76,8 g
Fat: 1,7 g

Usage: for making sourdough

First step:
Ingredients: 20g baking ferment, 100g semolina, 100g wheat flour, 220g water app. 40 °C. Stir the ferment in a little water until dissolved. Prepare a soft dough, there should be no water on it. Set aside for 12-18 hours at 28-30 °C - the temperature is the key to success.

Second step:
Ingredients: first step, 150g semolina, 150g wheat flour, 70-100g water app. 40 °C. Mix the ingredients and cover the bowl. The consistency of the dough should be medium-strong. Set aside for 5-10 hours at 28-30 °C. The leavening is complete when there are a lot of fermentation bubbles in the dough and it has app. doubled its size. It is now ready to use in a sourdough bread recipe!

Storing the sourdough:
Pour the sourdough in a screw-top jar (fill up to 3/4) and put in the fridge at 4-8 °C. (Consumable up to 4 month). When storing for longer periods a grey layer can form, which is its own yeast and is completely edible.

Product of Germany

  • Shipping Weight: 210g
  • Manufactured by: Biorganik

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