Quantity - 500 g
Freshly stone-ground. Best for Baking Sourdough Breads. Chefs Delight! High Gluten upto 13%. Healthy, Indigenous Wheat. Organically Grown.
COMMUNITY IMPACT: Organically grown by small scale farmer groups. Product of Natural Farming practices.
PROCESSING: Indigenous seed. Freshly stone ground.
HEALTH BENEFITS: Rich source of essential minerals, such as selenium and iron. Nutritionally superior in protein, dietary fibre, vitamins, & minerals. Rich in B-complex vitamins, especially folate and thiamine. Best for weight loss. Prevents heart & kidney diseases. Maintains healthy bones & nervous system.
HOW TO USE: Ideal for Indian chapatti. Desserts. Breads, Bakery products, biscuits, Baati.
RECIPE: Sourdough Bread
Ingredients - 2 cups warm water, 1/2 cup Taru Khandsari Sugar, 1 1/2 tablespoons active dry yeast, 1 1/2 teaspoons salt, 1/4 cup vegetable oil, 5-6 cups Taru Sourdough flour
Method - In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!
STORAGE: Store in cool dry place in glass or steel jar preferably.