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 people who are intolerant to fresh brewer's yeast. Suitable for all types of bread, focaccia, breadsticks, crackers, pizzas and great leavened cakes, the Active Sourdough with Wheat Germ gives aromas to the dough and it enhance the flavor of the finished product.
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.
