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Gluten Free Sourdough

Name: Gluten Free Sourdough
SKU: LP-0001297
Price: 10.1 USD
Availability: OutOfStock
Rating: 80 (2 reviews)

350 g

2 reviews

5 questions

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Store review (4.70 / 5) EXCELLENT

Dayelet Gluten Free Sourdough made with organic crops from natural sources that has been dried preserving all the acidic and aromatic compounds of traditional breads.

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$10.10 Msrp Price $10.29

This product is no longer available

Store review (4.70 / 5) EXCELLENT

Product values

Gluten free
It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg

Beatriz A.

Verified purchase

Published on 6/19/23

It's easy to activate, but no instructions for experts. For those of us who aspire to make bread in the bread maker, there are no instructions. I had to study some standard percentages and take risks with the amount of yeast to try and it didn't rise enough. For master bakers it is surely perfect because the flavor it provides is extraordinary.

Es fácil de activar, pero on las instrucciones para los expertos. Los que aspiramos a hacer pan en la panificadora no hay instrucciones ninguna. Tuve que estudiar unos porcentajes estándar y arriesgar con la cantidad de levadura para hacer un intento y no subió lo suficiente. Para los maestros panaderos seguro que es perfecta porque el sabor que aporta es extraordinario.

Translated from naturitas.es
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Frc Javier L.

Verified purchase

Published on 11/9/22

great. I use it directly in the dough or to prepare my own fresh sourdough

Estupenda. La uso directamente en la masa o para prepara mi propia masa madre fresca

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Gluten Free Sourdough reviews

Based in 2 reviews

5 stars

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Questions and Answers (5)

Description

Dayelet Gluten Free Sourdough made with organic crops from natural sources that has been dried preserving all the acidic and aromatic compounds of traditional breads.

Indication

It comes in the form of a cream-colored powder. In its preparation, ground organic rice is used with a natural yeast culture that is refreshed daily, in a completely gluten-free process, and that provides the bread with nutritional richness and an excellent flavor. It adds acidity to the dough and highlights the flavor of homemade bread. It also prolongs the shelf life of finished bread. For its direct dosage together with the flour, it is used in doses of 5 to 10% on it. In its proper proportion, it gives bread a more rustic and artisan appearance. Its end result is the improvement of the texture and flavor of the bread. The finish of the piece is excellent and it is noticeable as it creaks, with a more beautiful gena and a greater volume.