Alive wheat sourdough - starter for bread and white borscht, 6 g

• ​For borscht and bread - the wheat starter allows you to prepare sourdough, both to cook soup and bake bread.
• Your own sourdough in less than a week - with our wheat starter you can easily prepare your own sourdough in a relatively short time.
• Pure composition - the product does not contain preservatives and artificial additives, only natural ingredients.
• Yeast-free bread - with our wheat starter, you can prepare sourdough and bake delicious homemade bread, full of nutritional values, without adding baking yeast.
• Excellent, homely taste - when you use the sourdough from the wheat starter, your bread will have a unique taste, delightful aroma, juicy crumb and crispy, reddish-brown crust, and your white borscht will be aromatic and have a mild taste.
• Careful selection of ingredients - the bacteria and yeast that make up the starter mix have been carefully selected by specialists, so as to guarantee the characteristic aroma and taste of the sourdough.
• Alive bacteria cultures - our wheat starter is a freeze-dried product, its bacteria and yeast are alive, ready to multiply.
• A portion for the whole family - with our wheat starter you can prepare 2.5 litres of borscht or 3 loaves of bread.

Do you want to make your own sourdough, but don't really know how to do it? This product is just for you! The special starter mixture will make the preparation of home-made sourdough really easy. Our wheat starter will come in handy, if you want to cook white borscht or fancy your own sourdough baking. It will give you a characteristic, properly sour taste. Preparing sourdough has never been so easy.

Recipe for 2.5 litres of white borscht

Pour 2 g of sourdough starter into a jar and add 0.5 litres of lukewarm water. After 15 minutes, add 40 g (4 tablespoons) of whole grain wheat flour and mix. Cover the jar with a cap and leave it at room temperature for 6 days, stirring daily. It is important not to close the jar tightly during cultivation, as fermentation processes take place in it and gases are released. Cook a vegetable or vegetable and meat broth, using your favourite spices. Add the sourdough to 2 litres of the broth, season with salt, marjoram, pepper and garlic to taste. The soup tastes best served with fried sausage and a boiled egg.

Recipe for wheat bread

Pour 6 g of sourdough starter into a jar and add 50 ml of water. After 15 minutes, add 50 g (5 tablespoons) of whole grain wheat flour and mix. Cover the jar with a cap and leave it at room temperature for 2 days. After this time, add 50 ml of water and 50 g (5 tablespoons) of whole grain wheat flour. Stir and leave for another 24 hours. After this time, put 100 g of the sourdough into a dish and mix it with 100 ml of water, 200 g of wheat flour type 720 and 8 g of salt. After kneading, leave the dough for approx. 12 hours at room temperature. Bake the bread for approx. 30 minutes at 220°C. Add 50 g (5 tablespoons) of whole grain wheat flour and 50 ml of water to the remaining sourdough. Stir and leave to bake another bread, preferably in 1-2 days. If you do not want to bake bread right away, you can put the sourdough in the refrigerator for no more than a week, then bring it to room temperature and repeat the feeding process. The mixture of microorganisms contained in the sourdough produces the best aromas in a maximum of 3 processes.

Ingredients: Lactobacillus plantarum, Lactobacillus sanfranciscensis, Saccharomyces cerevisiae, rye flour, glucose.