Primeal Sourdough spelt 100.00 Grams

Primeal Spelt Sourdough

Primeal Spelt Sourdough

Ingredients
Dried and inactive SPELT WHEAT SOURDOUGH* obtained through natural fermentation, selected yeast. * 78% of the ingredients are from organic farming

Nutritional value

Nutritional value per 100 grams

Energy	1519 kJ / 358 kcal
Fat	1.9 grams
- of which saturated	0.3 grams
Carbohydrates	73.8 grams
- of which sugars	21.8 grams
Fibers	4.1 grams
Proteins	9.5 grams
Salt	0.01 grams

Usage
By hand: 1) mix 500g flour + 8g salt + 25g lev"epeautre bio (2.5 full tablespoons) + approx. 350ml lukewarm water (approx. 28°C). 2) Knead for about ten minutes to obtain a smooth, non-sticky dough. 3) Let rest for 30 minutes in a large bowl covered with a damp cloth. 4) Rework the dough to carefully knead out any excess air formed during rising. 5) Cover the dough again and let rise in a place with at least 20°C for a minimum of 2 hours. 5) Place in a preheated oven (220-230°C) for about 45 minutes. With a bread machine: put the ingredients in the baking pan and follow the whole wheat bread baking program (minimum 3 hours).

Storage advice
Store in a dry and cool place. After opening, seal the bag well and store in a cool, dry place.

Country of origin
EU

Responsible for marketing
ekibio