Organic Dried Sourdough with Yeast

Perfect leavening guaranteed: it increases the volume during the leavening phase and also during baking in the oven. Furthermore, it enhances the flavour and aroma of homemade baked goods.

This sourdough starter is ideal for both short and long leavening of bread, pizza and focaccia.

It should be used instead of brewer's yeast and simply added to the flour.

This dried sourdough is obtained from an organic spelt sourdough.

What is Ruggeri's organic dried Sourdough?

This is a dry sourdough which comes from the selection of the best organic sourdoughs. It does not require the addition of brewer's yeast and is ideal for short and long leavening. Ruggeri organic powdered sourdough gives special aromatic notes which enhance the flavour and aroma of baked products. It gives the dough an intense aroma and improves its workability. Brewer's yeast starts the leavening. Ruggeri organic Sourdough is suitable for all types of bread, focaccia, pizza and large sweet leavened products.

Want to know more?

Consult the FAQ (Frequently Asked Questions) section of the website and discover everything there is to know about Ruggeri's Pasta Madre with Yeast.

Frequently Asked Questions

How to use organic sourdough

For homemade bread, pizza and focaccia

Short leavening: dose at 20% of the total flour required by the recipe and let rise for 2 hours at room temperature. For example, add 100 g of Sourdough to 500 g of flour and follow the instructions in the recipe.

Long leavening: reduce the amount of sourdough to 10% and place the dough in the fridge for 6/8 hours.

How to store organic sourdough

We recommend that you always seal the package, using the appropriate clips. Our dry sourdough starter is best kept in a cool place: in the warm months it is therefore recommended to put it in the fridge.

Suggested Recipe for Bread with Ruggeri Organic Sourdough

Ingredients:

• 500 g of type "0" flour
• 100 g of organic dried sourdough with yeast (dosed at 20%)
• 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 shape 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.

Dried wheat flour type “0”*, dry spelt sourdough* 8.5%, dry brewer's yeast 4.9%, vital wheat gluten*.

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

*organic ingredients.