{"product_id":"liogefullter-reis-bio-35-g-dary-natury","title":"LIO FILLED RICE ORGANIC 35 g - DARY NATURY","description":"INGREDIENTS\u003cbr\u003e Freeze-dried rye bread starter* (rice flour*, water). (*Certified organic ingredient)\u003cbr\u003e\u003cbr\u003e DESCRIPTION\u003cbr\u003e Freeze-dried bread starter. No added yeast.\u003cbr\u003e\u003cbr\u003e PREPARATION:\u003cbr\u003e Preparation of the sourdough starter: \u003cbr\u003e1. To make a sourdough starter: Empty the contents of the sachet into a glass jar and add 35 ml of warm water (40°C). Stir with a wooden spoon, cover with cheesecloth or a paper towel, and set aside until the ingredients have combined into a homogenous, smooth mixture (approximately 60 minutes).\u003cbr\u003e 2. Feeding the sourdough starter: Place 200 g of flour into a 1-liter jar, add 200 ml of warm water (40 °C), and then add the fermented sourdough starter. Mix all ingredients, cover with cheesecloth or a paper towel, and let stand in a warm place for 12-20 hours (depending on the type of flour and the ambient temperature).\u003cbr\u003e Once the sourdough starter expands and bubbles form, it's ready to use. This portion is sufficient for approximately three loaves of bread.\u003cbr\u003e\u003cbr\u003e A NOTICE \u003cbr\u003eIf you use less sourdough starter and want to bake another loaf the next day, store the starter in a warm place and refresh it every 24 hours. Add 35g of flour and 35g of lukewarm water to the jar and stir the ingredients together with a wooden spoon or chopstick.\u003cbr\u003e If you plan to bake bread occasionally, store the sourdough starter in the refrigerator, but remember to cover the jar with a lid. Sourdough starter stored this way doesn't need to be fed every day, just once a week. To feed a sourdough starter stored in the refrigerator, remove it from the refrigerator for about 2-3 hours, then feed it, stir it, and return it to a warm place for 10-12 hours.\u003cbr\u003e\u003cbr\u003e Preparing bread: \u003cbr\u003e1. Place the flour (1.8 kg) in a bowl, mix with salt, add the active sourdough starter, 1.5 liters of lukewarm water, and knead the dough briefly until the ingredients are combined.\u003cbr\u003e 2. Line a small cake tin with baking paper and place the dough inside. Moisten your hand with water and smooth the top. Cover with a cloth and let it rise for 4-5 hours in a warm, draft-free place.\u003cbr\u003e 3. Preheat the oven to 210°C. Sprinkle the top of the risen dough with water and place the pan in the oven. Bake for approximately 40 minutes.\u003cbr\u003e\u003cbr\u003e NUTRITIONAL VALUE in 100 g\u003cbr\u003e Energy value: 1558 kJ\/368 kcal\u003cbr\u003e Fat: 1.7 g\u003cbr\u003e of which saturated fatty acids: 0.3 g\u003cbr\u003e Carbohydrates: 83 g\u003cbr\u003e of which sugar: 1.1 g\u003cbr\u003e Fiber: 8.3 g\u003cbr\u003e Protein: 9.0 g\u003cbr\u003e Salt: 2.1 g\u003cbr\u003e\u003cbr\u003e RECOMMENDED STORAGE CONDITIONS\u003cbr\u003e Store in a cool, dry place in a tightly closed container.","brand":"DARY NATURY","offers":[{"title":"Default Title","offer_id":54473016574278,"sku":"5904538032494","price":3.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0700\/0571\/9319\/files\/101216.jpg?v=1746910810","url":"https:\/\/marktbio.com\/en-be\/products\/liogefullter-reis-bio-35-g-dary-natury","provider":"MarktBio.com","version":"1.0","type":"link"}