Liquid rye sourdough for rye and wholemeal breads
Aroldo has its origins in Germany which is well known for a huge variety of rye breads such as pumpernickel (Bread baked for a long time in moulds) as well as krustenbrot (baked free on the oven floor). Traditionally rye flour is used for these types of bread although it is often mixed with some wheat flour.
To improve the baking performance of rye flour, part of it should be fermented by lactic acid bacteria and trasnformed into sourdough. As a general rule one third of the total rye flour has to be incorporated in the sourdough process.
Many German bakers still make this sourdough in a normal mixing bowl, the same one used for the dough production later on and so it has become the kesselsauer (bowl sour)
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