Freshly Stone-Ground. Ancient Vedic Wheat. Best for Baking
Sourdough Breads. Chefs Delight! High Gluten upto 13%.
Indigenous Seed. Grown by small farmers in Natural Farming.
Sourdough Flour
Paigambari Flour (90%), All Purpose Sharbati Flour (10%).
Grown by small scale farmer groups in Natural Farming Practices.
Indigenous seed. Freshly Stone Ground Flour ‘Made to Order'.
Preservative & Additive Free.Chef’s delight! Due to its gluten content upto 13% it is ideal for
pastas, patisserie, breads, Indian chapatti, biscuits, baati, desserts and other bakery products.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!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.
Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.