DIDE ORGANIC FERMENTED BREAD WILD YEAST
Original №1 Fermented Starter for Baking Fermented Bread
DIDE ® YEAST - Organic Fermented Bread Wild Yeast Starter. The Fermented Starter for Baking Fermented Bread, Pizza, Pasta and Pastry with the most Loved Emblematic Distinguished Taste of Long Fermented Dough.
360 Hours Slow-Made, Gluten-Free, Dairy-Free, Vegan, Raw Fermented, Healthy Gut Digestive, Wild Biological Vegan Leaven of Sourdough Starter Cultures with Healthy Digestive Enzymes for more Nutrient, Proteins, Magnesium, Zinc, Iron and Authentic Taste.
Originally developed by an engineer of food science and technology. Easy to Store Long Lasting Organic Fermented Bread Wild Yeast - Fermented Starter making the Healthy Long Fermented Dough for baking Premium Quality Fermented Bread & Pastry at Home and Bakeries.
MADE IN GREAT BRITAIN.
Fermented Bread contains a variety of vitamins and nutrients: Iron, Manganese, Calcium, B1-B6, B12, Folate, Zinc, Potassium, Thiamine, Niacin, Riboflavin, Selenium, Magnesium, Phosphorus, and Vitamin E; and making it super beneficial to your day-to-day health.
Compared to other breads, Fermented Bread maintains many of the original nutrients that are processed out of other kinds of bread (commercial bread rises so quickly that many irritants are left sitting in your gut). And because commercial yeast and bacteria do not have time to break down the starches in the bread; it will spike your blood sugar. That’s why diabetics can’t eat bread because it spikes their blood sugar. Fermented Bread is also a prebiotic, which helps to support the gut micro biome. It fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.
DIDE ® YEAST - SCU 0094922087386
How to Use: Always mix DIDE Yeast with 45°C warm water for 2 min to make the Leaven Water, after mix with the flour of the recipe /average: 15 ml DIDE Yeast for 700g to 1.5kg flour/ for approximately 2-4 loaves of 680g (average: 150 ml DIDE Yeast for 7kg to 15kg flour/ make 20 - 40 breads of 680g.)
OR First Make New Leaven - Levain: Mix 15ml DIDE Yeast with 250ml water (45°C) and 250g flour. Let’s rest 16h to 22h on 21°C, after mix with the flour of the recipe /average: 700g to 1.5kg flour/ to make the Fermented Dough. Keep in a cold dry dark place 3°C. Once open keep in a fridge & use within a week.