Liquid Sourdough

Ready-to-use sourdough for classic sourdough bread

RUF’s liquid sourdough is the ideal starter for the perfect rye bread. Rye naturally contains more enzymes that break down starch than wheat, meaning it isn’t always suitable for baking.

To ensure baking conditions are perfect, you should use a sourdough that blocks enzymes, creates the distinctive aromatic flavour of sourdough bread and makes the loaf last longer. Sourdough also makes the bread easier to digest and last longer.

The 70 g sachet makes one rye bread (500 g flour) with a high rye content. To make breads with a lower rye content (<50%), you can also use just half a sachet if you prefer.

Encores

You’ll also need:

• 1 sachet RUF yeast (or half a cube of fresh yeast)
• 330 ml lukewarm water
• ½ tsp sugar or honey
• 400 g wholemeal rye flour
• 100 g wheat flour
• 7 g salt

Preparation

1. Mix yeast, water and sugar in a mixing bowl. Add both types of flour, salt and the RUF sourdough and knead with a hand mixer (dough hook) briefly on a low setting, then on a medium setting for four minutes.
2. Grease and flour a loaf tin (25 cm). Put the sticky dough in the tin and use a wet spoon or spatula to press it into the tin. Dust the surface of the bread with a little flour.
3. Leave the dough to rise in the tin in a warm place for 30 minutes.
4. Preheat a conventional oven (top and bottom heat) to 220°C.
5. Bake the bread on the middle shelf of the preheated oven for 60 minutes. After 15 minutes’ baking time, reduce the oven temperature to 180°C.
6. Leave the bread to cool on a wire rack. When the tin has cooled, turn out the bread and leave it to continue cooling on the wire rack.