Vitam Sourdough

Vitam Original Sourdough is ideal for making rye and rye blend 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 maturation. 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, as rye has a starch framework, unlike 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 packet is sufficient to acidify 1 kg of flour, with the missing liquid easily supplemented with water. Rye bread baked with sourdough remains moister on the inside than wheat bread, which prevents it from going stale as quickly. To combine the advantages of both types of bread – the airy wheat crumb and the aroma and shelf life of rye bread – you can mix rye and wheat to your own taste.