Vitam Sourdough

Vitam Original Sourdough is ideal for making rye and rye mixed breads. It consists of organic whole grain rye flour and live sourdough cultures that are ready for baking immediately after a gentle drying process at the end of a 3-stage fermentation. To prepare sourdough breads, you will also need yeast, as the sourdough acidifies the dough and inhibits the starch-degrading enzymes in the rye dough. This starch is crucial for the structure of the bread framework, as rye has a starch framework, in contrast to the protein framework of wheat breads. Only after acidification can the additional yeast unleash its leavening power to create a light bread crumb. Vitam sourdough can also be used instead of a liquid sourdough. One bag is sufficient for acidifying 1 kg of flour, with the missing liquid easily supplemented by water. Rye bread baked with sourdough remains moister on the inside than wheat bread, which prevents it from staling as quickly. To combine the advantages of both types of bread – the light wheat crumb and the aroma and durability of rye bread – you can mix rye and wheat to your own taste.