Unlike other sourdoughs, our Active Sourdough with Wheat Germ does not require the addition of brewer's yeast as it completely replaces it. This makes it an ideal product for the more and more people intolerant to fresh brewer's yeast. Suitable for all types of bread, focaccia, breadsticks, crackers, pizzas and leavened desserts, the Active Sourdough with Wheat Germ has, among its intrinsic characteristics, the ability to develop particular aromatic notes that enhance the flavor and aroma of the finished product.
Here is the recipe for making fragrant loaves with Active Sourdough and Wheat Germ.
10 Kg durum wheat flour
400 g Active Sourdough with Wheat Germ
200 g Salt
7.5-8 l water
Mix flour, yeast and 6 l of water for 10 minutes at speed 1.
Go to speed 2 for 7 minutes and add the remaining water and salt, until the mixture is smooth and elastic.
Let the dough rest for 60 minutes in a previously oiled plastic container.
Divide the dough into portions of 500 g at least.
Leave to rise for 90 minutes and cover with a plastic baking sheet.
Turn on the oven and wait until it reaches 200°C. Bake for 20-25 minutes. Open the air valve for the last 5 minutes.
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.