It is a cream-coloured powder obtained from organic milled rice and a natural yeast culture renovated every day, which makes it a totally gluten-free product. It provides a great taste and nutritional values to any homemade bread.
DAYELET GLUTEN-FREE SOURDOUGH provides acidity, along with a great taste and extended shelf life to any bread product. Its addition levels are 5 % to 10% mixed with flour. It provides an artisan and rustic appearance to homemade bread, improving its texture and flavour.
The resulting bread is tastier, crunchier and bigger than regular homemade bread. It may be added to all types of dough to prepare gluten-free bread, bread rolls, buns and cookies.
In order to prepare fresh sourdough and add it to your usual recipe, follow the next steps: Mix some DAYELET GLUTEN-FREE SOURDOUGH with half the water and a bit of fresh yeast. After several hours of fermentation, mix 10% of this starter dough with 10 times more DAYELET GLUTEN-FREE SOURDOUGH and approximately the same weight in water, add some salt and some more fresh yeast. Knead well and let it stand in a covered bowl.
When the dough has doubled in size, you may add it to any recipe in addition levels between 10% and 20%. Your bread will be amazing!
If you want a more acid taste in your bread, add citric acid and
lactic acid; if, on the contrary, you want to reduce the acidity, add sodium bicarbonate and calcium chloride.
HIGH Glycemic index = 80
All the components of our formulas are GLUTEN-FREE.
NUTRITION INFORMATION PER 100 g:
340 kcal/1424 kJ. Fat: 3,2% (Saturated fat: 0.15%). Carbohydrates: 69,4% (0% of them are polyols, 0% sugars, 69,4% are starchs). Nutritional fibres:3.9%. Protein: 8.1%. Salt: 0%.
DAYELET GLUTEN-FREE SOURDOUGH is specially recommended for all people suffering from coeliac disease, gluten intolerance, or for those following wheat-free diets and weight-control diets.