RUF’s liquid sourdough is the ideal starter for the perfect rye bread. Rye naturally contains more enzymes that break down starch than wheat, meaning it isn’t always suitable for baking.
To ensure baking conditions are perfect, you should use a sourdough that blocks enzymes, creates the distinctive aromatic flavour of sourdough bread and makes the loaf last longer. Sourdough also makes the bread easier to digest and last longer.
The 70 g sachet makes one rye bread (500 g flour) with a high rye content. To make breads with a lower rye content (<50%), you can also use just half a sachet if you prefer.
You’ll also need:
sourdough (water, rye milling products), brandy vinegar, salt, wheat starch.
The prepared product contains:
|Energy (kJ)||347 kJ|
|Energy (kcal)||82 kcal|
|of which saturates||0 g|
|of which sugar||2.3 g|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of egg, milk and nuts due to production.