Liquid rye sourdough, 70 g

Liquid rye sourdough, 70 g

There is that one moment when the home-baked rye bread comes out of the oven. The crust cracks. The aroma wafts through the whole apartment - warm, strong, a little sour, and so unmistakably like real sourdough that your mouth is watering before the bread is even on the board. This aroma is no small thing. It is the promise that something special has been created. Something that doesn't come from the supermarket shelf. Something that you have made yourself. Making your own sourdough is a wonderful thing - but let's be honest: it takes time, patience and a certain amount of know-how. Days of feeding, watching, hoping. And in the end, there is often uncertainty as to whether the starter is really active enough, whether the bread will rise and whether the aroma is right. There is now a better solution for all those who love the result but don't want the long starter process. The liquid rye sourdough brings you the ready-made, active sourdough starter directly into the dough - no mixing, no waiting, no risk. Simply mix in the 70 g from the bag and you have the heart of your bread. Everything else is baking as usual.

Everything you need for this

One bag of liquid rye sourdough (70 g), 350 g rye flour, 150 g wheat flour, 1 sachet of yeast, 12 g salt (approx. 2 teaspoons), 300 ml lukewarm water and a little fat for the tin.

Step by step to a moist rye bread

Thoroughly mix the liquid rye sourdough with all the dry ingredients - flour, yeast and salt. Add the lukewarm water (approx. 35 to 38 degrees) and knead into a smooth dough using a hand mixer with dough hooks, first briefly on the lowest setting and then on the highest setting for approx. 3 minutes. Grease a loaf tin (25 cm), pour in the dough, cover and leave to rise in a warm place for approx. 90 minutes - until it has risen visibly. Then cut lengthways to a depth of approx. 1 cm and bake in a preheated oven at 200 degrees top/bottom heat (180 degrees fan oven) for approx. 45 minutes. An ovenproof dish of water in the oven ensures a particularly crispy crust. Once baked, remove from the tin and leave to cool completely - even if the smell makes you want to do the opposite.

Your versatile, liquid rye sourdough

Liquid rye sourdough is suitable for classic rye bread, strong mixed breads, hearty loaves and rustic bread rolls. Whether with butter and coarse salt, with a good cheese, with cold cuts or simply on its own - the intense sourdough flavor makes every slice an experience. And anyone who has ever had home-baked rye bread on the breakfast table knows that there is hardly a better way to start the day. One bag of 70 g is enough for 500 g of flour and makes a whole, moist loaf - enough for the whole family.

A bread that inspires

Baking with sourdough is more than just a trend - it is a connection to something genuine and original that is not created in a factory like it is in your kitchen. With liquid rye sourdough, you get exactly that at home: the character of artisan sourdough bread, the joy of baking yourself and the result that delights everyone at the table. With the first bite. And with every subsequent bite.