Dried Sourdough with Yeast - professional bag

Obtained from premium quality wheat germ, the dried Sourdough enhances the flavour and aroma of homemade bread, pizza and focaccia.

It can be used for short and long leavening and completely replaces brewer's yeast.

Thanks to the freshness-saving canister, it lasts longer in the home pantry.

What is Pater® Formula?

It is a unique and innovative formulation that contains the live lactic ferments typical of the original microflora of sourdough.

It brings many benefits, starting from the dough, which will be more stable and easier to work with.

Furthermore, the baked products will be characterized by irresistible aromas and scents, an amazing meltability, an excellent chewability and a fragrance that lasts longer.

Pasta Madre Ruggeri: the freshness-saving and green jar

Thanks to the new jar, the dried Ruggeri Pasta Madre preserves its flavour for longer.its effectiveness over time, in a natural way. Thefreshness-saving lidallows you to open and close the package comfortably, ensuring abetter preservationof the yeast.

The jar of dried Ruggeri Pasta Madre iscompletely recyclable: the cap in plastic collection, the central jar in paper and the easy-peel-off tab in aluminum. Aeco-friendly packaging, designed to reduce the daily use of plastic. In addition, for an evengreater conservation, the cardboard of the jar is aluminized and protects from light sources and the entry of air.

What is Ruggeri Pasta Madre?

Dried Sourdough is made from a very high quality flour containingwheat germ. This powdered sourdough starter does not require the addition of brewer's yeast and is idealfor short and long leavening. It promotes thedevelopment of particular aromatic stampsthat exaltflavour and aromaof baked bread. The dried sourdough gives the dough apleasant nutty fragrance, an intense perfume andimproves workabilityof the dough.
It allows the dough to rise in a few hours, it is suitable forall types of bread,focaccia, pizza and leavened sweets.

Want to know more?

See the sectionFAQ (Frequently Asked Questions)of the site and discover everything there is to know about Pasta Madre Ruggeri! Below you can also finduser reviewswho have already tried our sourdough starter in a jar.

How to use Ruggeri Dried Sourdough:

For homemade bread, pizza and focaccia

Short leavening: dose it at 10% of the total flour required by the recipe and let rise for 2 hours at room temperature. For example, use 50 g of Sourdough on 500 g of flour and follow the instructions in the recipe.

Long leavening: reduce the dosage of the Sourdough to 5% and place the dough in the fridge for 6/8 hours. For leavening longer than 12 hours, dose it from 2% to 3%.

How to store Ruggeri Sourdough

The jar packagingpreserves freshnessof Ruggeri powdered sourdough: with the jar, the dried Ruggeri Pasta Madre lasts longer in the home pantry! The productIt is best kept in a cool place. In the warm months it is therefore advisable toput the jar in the fridge.

Suggested Recipe for Bread with Dried Sourdough Ruggeri

Ingredients:

• 500 g of type "0" flour
• 50 g of dried sourdough with yeast (dosed at 10%)
• 10 g of salt
• 300 ml of water

Procedure: In a bowl, knead all the ingredients for about 10 minutes, until the dough is smooth and homogeneous. Leave the dough to rest for 10 minutes covered with a cloth and form a loaf. Let the loaf rest for 150-180 minutes on a baking sheet lined with baking paper inside the oven turned off. Remove the baking sheet, preheat the oven to 220°C and bake for 20-25 minutes.

Mix with dried Sourdough 80% (wheat flour, dried wheat germ sourdough 5%), dry yeast, wheat gluten, dried live lactic ferments 0.01%.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.