Sapore Oracolo

Liquid active rye sourdough for wheat & rye breads and pizzas

Oracolo is a liquid active rye sourdough designed for any kind of 'old fashioned' French sourdough bread.

  • A ready to use sourdough.
  • Results in an alveolated crumb and thicker crust.
  • Prolonged freshness and crustiness.
  • Can be used as a starter.
  • Constant quality of the active leaven.
  • Suitable for Vegetarian and Vegan diets.

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • Versatile product
  • Easy to use
  • Time Saving

Consumer advantages

  • Bread with a mild sourdough and a rich flavour

View full description

Ingredients

water, fermented rye flour, stabiliser: xanthan gum (E415), salt

Nutritional value

Total Fat: 0.7 g

Of WHICH Saturated Fat: 0.1 g

Of WHICH Polyunsaturated Fat: 0.4 g

Of WHICH Monounsaturated Fat: 0.1 g

Added salt: 800 mg

Total carbohydrates: 18.1 g

Of WHICH Dietary Fiber: 3.2 g

Of WHICH Total sugars: 1.1 g

Protein: 3.1 g

Liquid active rye sourdough for wheat & rye breads and pizzas

Oracolo is a liquid active rye sourdough designed for any kind of 'old fashioned' French sourdough bread.

  • A ready to use sourdough.
  • Results in an alveolated crumb and thicker crust.
  • Prolonged freshness and crustiness.
  • Can be used as a starter.
  • Constant quality of the active leaven.
  • Suitable for Vegetarian and Vegan diets.

The French aquired sourdough from the Greeks on their trading missions. According to traditonal French bread culture, grapes or bran were soaked in water and using this water to mix with flour 'levain' fermentation began. 

The fermentation happens because of the micro flora (yeast and bacteria) present on the grapes and it promotes the development of fruity flavours. Bread leavened with levain ((Pain au Levain) has a rich, complex flavour and is generally not sour. 

Thus the flora of the grapes can ferment both wine and bread...

Customer advantages

  • Versatile product
  • Easy to use
  • Time Saving

Consumer advantages

  • Bread with a mild sourdough and a rich flavour

View full description

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