Dry sourdough

Such a product as dry sourdough can be called auxiliary, since it itself is not used in writing, but only used in baking in the process of producing bread and bakery products from a wound of flour. The thing is that the properties of rye flour are significantly inferior, for example, to the wheat type of the product, so it is simply impossible to make tasty and airy rye bread without starter.

Since due to the specifics of rye flour, baking bread becomes almost impossible for bakers to use dry sourdough. However, rye bread sourdough was known to people thousands of years ago. The history of bread sourdough began in ancient Egypt, where bread was first baked using natural sourdough. It is worth noting that the Egyptians used the remains of rye dough as a bread starter, which were previously used to bake bread.

To prepare a fresh starter, a sufficiently long period of time is required, during which you need to constantly monitor the state of the product. Just one mistake and sourdough will be hopelessly ruined, and the baker will have to restart the entire process, which takes about 10 days on average. To save time, as well as raw materials in modern baking, dry sourdough is usually used.

However, it is not only in industrial production that dry sourdough is used. Modern housewives often purchase household bakers and gladly make bread and various bakery products at home. In the process of baking rye bread with a bread maker, dry sourdough will become an indispensable auxiliary product that will help give the dough the desired consistency.

It is worth noting that dry sourdough affects not only the appearance of the finished bakery product, but also its taste, as well as aroma. When a dry starter is added to the dough, the final bakery product will have a characteristic taste and aroma. At home, it is really easier, faster and more convenient to use dry sourdough for baking bread, which is a powdered substance.

Depending on the desired result, a certain type of dry starter is selected. Moreover, the type of one or another dry starter will differ primarily in the chemical composition, which can contain both fermented malt or rye flour, and a mixture of acids, for example citric, milk and ascorbic. As a rule, dry starters include exclusively natural components that, in addition to taste and aroma, saturate finished bakery products with a number of compounds useful for the human body.